Revised from Weight Watchers
Serves 36, 1 cookie per serving
2 oz unsweetened baking chocolate squares, chopped
1 cup all-purpose flour or cake flour
1 cup all-purpose flour or cake flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. corn starch (to make slightly chewy cookies)
1/4 tsp. cayenne pepper
1/4 tsp. ancho chile powder
1/4 tsp. cinnamon
1/2 cup sliced almonds
1 cup packed brown sugar, dark-variety
1/3 cup sugar, granulated
2 large eggs, at room temperature
1 tsp. vanilla extract
Preheat oven to 350, placing one rack on the top slot and the second rack on the third slot. Prepare two cookies sheets with non-stick foil, silicone baking mats, or foil with cooking spray. Take chocolate and melt in microwave in 15 second increments or until mostly melted. Stir till melted.
In a small skilled, toast almonds until golden brown, allow to cool.
Combine flour through cinnamon with a whisk in a small bowl.
In a large bowl or the bowl of a mixer, beat sugars and eggs for 5 minutes until tan and thick.
Add chocolate and vanilla and beat until well blended. Add flour mixture, blending in small batches.
Turn off mixer, remove attachment, and stir in almonds. Drop by rounded teaspoonfuls onto cookie sheets, 2 inches apart. Bake for 7 minutes, then take the top cookie sheet and switch places with the bottom cookie sheet. Bake for 7 more minutes. Allow to cool on sheet for 3 minutes.
These are crunchy with some chewiness to them. Add another teaspoon of corn starch or bake for one 30 seconds to one less minute if you like chewier cookies. Fast, easy, andmuy delicioso!
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