A couple of years ago, I made these Almond Butter Cookies, which turned out great, so I thought I would revisit the recipe and throw it for a twist and add chocolate. They turned out really well too and aren’t too sweet, which is my favorite kind of cookie. Sort of like biscotti (though not nearly as hard), these go great dunking in coffee. Also, if you don’t have a funky cookie stamp, just use a fork to make a little pattern on the top, but definitely remember to chill them before baking, otherwise the pattern completely disappears.
2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup brown sugar
1 cup granulated sugar
1 cup almond butter
2 large eggs
2 1/2 teaspoon vanilla
1 cup almond meal
If you don’t have a cookie stamp, you can use a fork like you would with peanut butter cookies.
Line baking sheets with wax paper.
In a medium work bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In the work bowl of a stand mixer using the paddle attachment, cream together the butter and sugars until lighter in color and fluffy in texture, approximately 3 minutes. Scrape the bowl as necessary. Beat in almond butter until incorporated. Beat in vanilla and then eggs, one at a time. Gently add in the dry ingredient and ground almonds and stir until just incorporated. Do not over-mix.
Roll cookies into 2 tablespoon sized balls. Place on prepared wax-paper lined baking sheets and press each ball twice with a fork or cookie stamp. Repeat (you can place them very close together at this point as you aren’t baking them yet). Place sheets in the refrigerator for a minimum of 30 minutes or up to 24 hours.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
Transfer the chilled cookies to the baking sheets, approximately 2 inches apart. Bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 4 minutes before transferring to a cookie cooling rack to cool completely.