I’m quite certain the recipe I am about to share with you makes one of the best chocolate cookies in the world. EVER! I was introduced to this sensational cookie by my dear foodie friends Andres & Nancy, who discovered it while living in Toronto. They frequented a lovely bakery there called Wanda’s Pie in the Sky, and there they found this treasure. I emailed Wanda and she graciously granted permission to reprint her recipe.
This cookie is crisp on the outside, chewy moist on the inside, and utterly irresistible. And if you have gluten-free friends or family members, they will jump for joy to learn this cookie is gluten free!
First, melt chocolate and 2 Tbsp butter (yes, just 2 Tbsp for the whole batch!). The recipe calls for semisweet chocolate, chopped, but I use chocolate chips as a shortcut. I’ve also used the half-pound bar of dark chocolate, chopped, and that was heavenly too.
I always melt chocolate in a double boiler – just place a glass bowl over a pot with an inch of boiling water. It’s also fine to melt the chocolate in a microwave in 30-second intervals, stirring in between intervals to make sure chocolate melts evenly.
Stir in almond meal; mixture will be quite thick.
Whip eggs, sugar, vanilla, and almond extract until light and frothy. Combine with melted chocolate, and there you have the cookie dough.
Now the hard part. The dough needs to be refrigerated for an hour.
When you’re ready to bake, scoop out 1-inch balls of dough. To make this easy, I use an ice cream scoop. That way each cookie will be the same size and cook evenly.
I saw this tip on a cooking show years ago, and ever since then always have an ice cream scoop at hand when making cookies or cupcakes.
Wanda’s recipe calls for rolling the cookies in powdered sugar before baking. That way you get that white cracked look on top. However, if you don’t have powdered sugar on hand, don’t sweat it. I’ve made it without and it’s just as delicious.
- 8 oz. semisweet chocolate, chopped, or you can use 1 1/3 cups chocolate chips
- 2 Tbsp. butter
- 1 ¼ cups almond meal or finely ground almonds
- 2 eggs
- ¾ cup sugar (I use ½ cup and it’s sweet enough for me)
- 1 tsp. vanilla
- ¼ tsp. almond extract (ok to omit, cookies are still delicious!)
- ½ cup powdered sugar, sifted (optional)
- Melt chocolate and butter in microwave or in a double boiler, stirring until smooth. Add almonds and stir until combined.
- Using an electric mixer or whisk, beat eggs, sugar, vanilla, and almond extract until light and fluffy. Add chocolate mixture and fold in thoroughly. Chill for at least 1 hour.
- Preheat oven to 350°F. Line two 18×12-inch baking sheets with parchment paper or Silpat nonstick mats.
- Form dough into 1-inch balls and roll them in powdered sugar. Place 2 inches apart on prepared pans. Work quickly so the dough remains cold.
- Bake for 10 to 12 minutes. Cookies will puff slightly and the surface will crack. Cool on pans. Store in a tightly closed container up to 1 week.
You can substitute ground sunflower seeds for some of the almond flour.