by Sarah Steimer
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter at room temperature
- 1 1/4 cups packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 4 ounces bittersweet or semisweet chocolate morsels or pieces (about a heaping 1/2 cup)
- 3/4 cup coarsely chopped almonds (can use a different nut such as walnuts)
- flaky sea salt, for sprinkling
Preheat oven to 375 degrees.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl.
Using an electric mixer, cream together the butter, brown sugar and vanilla until fluffy. Add the eggs, one at a time, beating until combined. Reduce the mixer to low and slowly add the dry ingredients, mixing until just combined. Stir in the chocolate pieces and almonds.
Drop heaping tablespoons of the dough on a parchment-lined baking sheet, leaving about 2 inches of space between. Sprinkle with a pinch of the flaky salt.
Bake until the cookies are puffed but still soft, about 12 minutes. Transfer to a cooling rack.
Store the cookies in an airtight container at room temperature for about three-five days (will stay longer in the fridge).
Makes about 2 dozen cookies.
Recipe adapted from: The Kitchn