Chocolate Almond Brownie Cookies

Chocolate Almond Brownie Cookies 

Sometimes we all need just a bite of chocolate to make our spirits soar. 

Cook's Notes: Ghirardelli Chocolate  Premium Bars and Droste Cacao-Dutch processed cocoa powder were used for this recipe. Melted chocolate  and cocoa powder maximize the chocolate's complexity and intensity balanced with the addition of semi-sweet chocolate chips and a healthy dose of salt. What's not to like :)     

Ingredients:

• 2 four ounce bars of bittersweet dark chocolate 
• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup or 5 TB. softened butter
•  3/4 cup brown sugar
•  1/4 cup sugar
•  2 large eggs, room temperature
• 1/2 tsp.each vanilla and almond extract
• 1/4 cup each toasted coconut and almonds 
• 1/3 cup semi-sweet chocolate chips

Directions:

• Melt the chocolate in microwave in 20 second increments, stirring after each until completely melted. Set aside.
• In a small bowl or container whisk flour, cocoa powder, baking powder and salt together. Set aside.
• Beat butter, sugars together on medium speed until smooth and creamy. Add eggs and extracts beat on high for one minute. 
• Add melted chocolate and mix on medium speed until combined. On low add in flour mixture and beat until combined. Stir in almonds and coconut and chocolate chips. Cover with wax paper and chill dough in refrigerator for 45 minutes.
• Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats. 
• Flour hands and roll dough into 2 inch balls. Bake 9-10 minutes. Cool on a wire cooling rack.