Chewy Chocolate Almond Cookies

Recipe Rating:
 18 Ratings
Serves: 12
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

8 oz semi sweet chocolate chips
3 Tbsp butter, softened
2 large eggs
1/3 c granulated sugar, plus more for decorating
3/4 c ground almonds or almond flour

The Cook

Heather Stepniewski Recipe
x2
Well Seasoned
Nashville, TN (pop. 1.3M)
hjstep
Member Since Nov 2009
Heather's notes for this recipe:
These cookies are gluten free but who needs to know. Everybody will enjoy these.
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Kitchen Crew
This delicious little cookie may take a little effort, but it's well worth every bit of it! Sweet, moist, and oh-so-delicate, these would be perfect for your next brunch or bake sale.

Directions

1
Preheat oven to 325 degrees
2
Melt chocolate in double boiler or microwave
3
Stir softened butter into chocolate
4
Beat eggs and add sugar
5
Continue beating until egg mixture is light
6
Gently stir egg mixture into chocolate mixture
7
Add ground almonds, combining very well, but gently
8
Cover and refrigerate overnight
9
Form into 1 in. balls and roll in bowl of granulated sugar.
10
Place on lined cookie sheet
11
Bake for 8-10 min. or until set
Comments

1-5 of 51 comments

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user Linda Wilson-Miller klop - Oct 7, 2010
LOL don't leave the oven on preheat all night.
I bet these would be good with butterscotch chips!
user Cindy Beard TNLuLu - Oct 14, 2010
Thank you for your recipes. One of the girls at work has to eat gluten free and I hate not bring stuff for her too... now I can :)
user Nancy Williams nawil - Mar 1, 2011
I make these for my husband and substitute Splenda for the sugar since he is diabetic. These are his absolute favorite. Only problem is my grandaughter loves them too! She has arleady asked me to make these for her birthday instead of a cake. Great Recipe, thanks.
user Kitchen Crew JustaPinch - Mar 29, 2011
I tried this recipe and say it's Family Tested & Approved!
user Jennifer Reed Mitch jenlmitch - May 5, 2011
Two of my favorite ingredients (chocolate and almonds) are in your recipe. I cannot wait to make these this weekend. Thank you for the recipe. Jennifer

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