these cookies were inspired by an especially yummy chocolate bar i once had. they’d be REALLY good with chocolate chips (or chopped up dark chocolate ritter sport, my choco of choice) but it was 10pm when i made these and i didn’t have any. these really did the trick though, and they’re especially good fresh out of the oven.
CHOCOLATE SALTED ALMOND COOKIES
1c + 2T all purpose flour
3T cocoa powder
1/2t baking soda
1/2t baking powder
6T brown sugar
1/2t vanilla extract
1/2t strong espresso
1 flegg (1T ground flax seeds simmered in 3T water until goopy)
2/3c chopped, slivered, or whatevered almonds
1/3c chocolate chips or chunks (optional but recommended.. melted chocolate makes everything better)
sprinkle of fleur de sel
preheat the oven to 375ºF. cream the margarine and sugars together, and then add the flegg, vanilla and espresso. sift the dry ingredients together and then add to the wet. mix in the nuts and chocolate chips. roll into 1-inch balls and arrange on a cookie sheet. these don’t spread much so you only need to space them about 2 inches apart. press them down a little and sprinkle with fleur de sel or other coarse sea salt. the goal here is a sprinkling of large flakes or chunks of salt, not an overwhelming saltiness, so table salt and kosher salt probably own’t work. bake for 9 minutes and allow to cool on the cookie sheet for 2-3 minutes before moving to a cooling rack.
yield: 2 dozen cookies