Salted Almond Dark Chocolate Cookies

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Salt, Almonds and Dark Chocolate are a time tested combination, and this recipe takes them from our chocolate bar to the baking sheet.

Ingredients

  • 1 cup (226 g) unsalted butter, cold and cubed

  • 1 1/4 cup (265 g) brown sugar

  • 1/4 cup (50 g) granulated sugar

  • 2 eggs

  • 1 egg yolk

  • 1 tsp Beyond Good Vanilla Extract

  • 1/2 cup (42 g) cocoa powder

  • 1 cup (120 g) cake flour

  • 1 1/2 cup (180 g) all purpose flour 1 tsp cornstarch

  • 3/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp kosher salt

  • 225 g (3 bars) Beyond Good Salted Almond Chocolate, roughly chopped

  • 1/4 cup almonds, roughly chopped

  • Flaky salt, for finishing

Method

In a medium bowl, whisk together cake flour, all purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl.

With the mixer on low speed, add the eggs one at a time, followed by the egg yolk and the vanilla extract. When all of the eggs are completely mixed in, gradually add the dry ingredients, mixing until just-combined and no dry streaks remain.

Add the chopped chocolate and chopped almonds, and mix on low speed for 30 seconds, until evenly dispersed. Scoop cookies into 4-oz chunks and gently roll into balls. Place cookie dough on a parchment lined baking sheet. Chill the cookies for at least 30 minutes, and up to 12 hours.

When you are ready to bake, preheat the oven to 415° F. Space cookies out onto parchment-lined baking sheets, leaving at least 2” between cookies. Bake for 10-12 minutes, until the tops are dry to the touch and the edges of the cookies are set.

Remove from the oven, sprinkle with flaky salt and let cookies cool completely on the tray.

Enjoy!

Robert Norman