Ingredients Jump to Instructions ↓

  1. 12 ounces semisweet chocolate chips

  2. 1 1/2 cups whole-wheat pastry flour

  3. 1/2 cup all-purpose flour

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 1/2 cup (1 stick) unsalted butter, softened

  7. 1 1/3 cups sugar

  8. 2 large eggs

  9. 2 teaspoons vanilla extract

  10. 48 chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)

Instructions Jump to Ingredients ↑

  1. Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.

  2. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.

  3. Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.

  4. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.

  5. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.


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