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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Friday, July 17, 2020

Chocolate and Almond Cookies

Makes 18
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
8 ounces|235 grams 70% dark chocolate, roughly chopped
2 tablespoons unsalted butter
¼ cup|36 grams almond flour
2 tablespoons|15 grams all-purpose flour
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 large eggs
10 tablespoons|160 grams granulated sugar
flaky sea salt

Directions
1. Heat the oven to 350°F. Line 2 sheet trays with parchment paper. 
2. Fill a small saucepan with 2-inches water. Nest a heatproof bowl over the top and add the chocolate and the butter. Place over medium-low heat and cook, stirring occasionally, until melted. Keep warm.
3. Mix the flours, cream of tartar, kosher salt, and baking soda together in a small bowl.
4. In the bowl of a stand mixer fitted with a whisk attachment, whip the sugar and eggs on high speed until light and fluffy, about 2 minutes.
5. Slowly whisk half of the eggs into the chocolate, until combined, then add the rest. Fold in the flour mixture. Stop once it all comes together.
6. Scoop about 1 ½ tablespoons worth of batter onto the prepared sheet trays, leaving about ½-inch in between each. Sprinkle with the flaky salt and bake until puffed, 8 to 9 minutes.

Cool completely before serving.

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