HOW TO MAKE IT :
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, almond extract, and vanilla extract until fully combined.
- Add flour, cocoa powder, salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but ½ cup of the milk chocolate chips.
- Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Sprinkle tops with a pinch of coarse or flaky sea salt, if desired. Using the reserved milk chocolate chips, press 5 or 6 on top of each cookie before baking.
- Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.
Notes
- Storage– store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
- Cocoa Powder– I love the Ghirardelli unsweetened cocoa powder because of it’s rich flavor. Hershey’s special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
- Substitutions- I choose milk chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Dark chocolate chips are also a delicious option. Add in macadamia nuts for a wonderful twist.
- Salt- if sprinkling with salt, choose a coarse salt or a “flaky” salt. Do not use table salt.
Nutrition Information:
Yield: 36Serving Size: 1
Amount Per Serving:Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 359mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 1g
