Ingredients:

  • 7 oz (200 g) bittersweet or dark chocolate (60–70% cacao), chopped
  • 4 tbsp (56 g) unsalted butter, cubed
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (50 g) unsweetened cocoa powder, sifted
  • 1 1/4 cups (120 g) almond flour (finely ground)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt (or 1/2 tsp kosher salt)
  • 1/2 cup (90 g) dark chocolate chips or chopped chocolate (optional)
  • 1/4 cup (30 g) powdered (confectioners’) sugar for rolling (optional)
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Melt chopped chocolate and butter together in a heatproof bowl over simmering water (double boiler) or in short microwave bursts, stirring until smooth. Let cool about 5 minutes so mixture is warm but not hot.
  3. In a separate bowl, whisk eggs and granulated sugar until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with an electric mixer). Stir in vanilla.
  4. Slowly fold the warm (not hot) melted chocolate into the egg and sugar mixture until fully combined, taking care not to cook the eggs.
  5. Sift the cocoa powder into the chocolate mixture, then fold in almond flour, baking powder and salt until just combined. Fold in chocolate chips if using. The dough should be thick and glossy.
  6. Chill the dough in the refrigerator 20–30 minutes to firm slightly; chilling helps the cookies hold shape and develop surface cracks.
  7. Use a 1 tablespoon scoop or small cookie scoop to portion dough into balls. Optionally roll each ball in powdered sugar for a classic crackled appearance.
  8. Place dough balls about 2 inches apart on prepared baking sheets. Bake one sheet at a time in the center of the oven for 10–12 minutes. Look for set, slightly firm edges and centers that are a touch soft but not glossy wet.
  9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up while retaining a fudgy interior.
  10. If desired, sprinkle flaky sea salt on warm cookies before they cool for a flavor contrast.