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Ingredients
- 1/3 of the Almond Cookie Dough base
- 1/4 cup course sugar, such as turbinado, demerara, or sanding sugar
- 2 1/2 oz bittersweet or semisweet chocolate, coarsely chopped
- 5 tsp unsalted butter
Details
Servings 24
Preparation
Step 1
Scoop up a generous teaspoonful of the dough and shape it into a 1 inch ball with your hands. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat with the rest of the dough, setting the balls slightly apart. Press a thumb or forefinger, dipped in flour into each ball to create a depression. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
Remove the cookies from the refrigerator and arrange them 1 inch apart on an ungreased or foil lined cookie sheet. Position a rack in the center of the oven and heat the oven to 325 F. Let the cookies sit at room temperature while the oven heats. Bake the cookies for 10 minutes. Gently redefine the depressions with your thumb or the tip of a wooden spoon's handle, if necessary. Rotate the sheet and continue to bake until the tops are lightly coloured and the bottoms are golden brown, another 8-12 minutes. Transfer the cookies to a rack and let cool completely.
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