These cookies are extremely hydrophilic, to the point of being rather delicate, crumbly, and chewy. To make them crisper, reduce the almond meal (sub one for one with flour), or sub the brown sugar for white. I like them crumbly, but they make break apart and do not store well. They have a deep chocolate, cocoa taste. They can be made with any cocoa, but a Dutch processed one is rather nice. I've never added chips or nuts because of the texture, but go ahead and see how it works out!
Ingredients:
1/2 cup European-style butter, softened to room temperature, preferably softened overnight
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1 cup almond meal
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
Method:
Preheat oven to 350F.
Line two baking sheets with parchment paper.
Cream together butter and sugars until light and fluffy. I suggest a stand mixer.
Add eggs and vanilla, beat 2 minutes.
Sift together remaining ingredients.
Add in thirds, beating well each time.
Drop in rounded tablespoons on two prepared baking sheets.
Bake 12-15 minutes or until the cookie is set.
Cool slightly, transfer to wire racks and continue cooling.
Yields 24 large cookies.
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