Almond Flour Chocolate Cookies With Cocoa Powder

Almond Flour Chocolate Cookies With Cocoa Powder

These almond flour chocolate cookies are soft and chewy, with a fudgy chocolate center, loaded with chocolate chips, and topped with a sprinkle of sea salt. They're simple to make and naturally gluten-free cookies!

Course cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 203kcal

Author Rebecca Taig

Ingredients

8 tablespoons (113g) butter, softened to room temperature
⅔ cup (145g) dark brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 ¾ cup (175g) almond flour
½ cup (50g) Dutch-process cocoa powder
1 tablespoon (9g) arrowroot powder
1 teaspoon espresso powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (85g) Ghirardelli 60%Cacao Bittersweet Chocolate Chips
½ cup (85g) Ghirardelli 72% Cacao Dark Chocolate Baking Chips
flaky sea salt, sprinkling on top

Instructions

Cream butter and brown sugar. Add the softened butter and dark brown sugar to a stand mixer with a whisk attachment or large mixing bowl. On medium-high seed cream together for 2-3 minutes.
Add egg and vanilla extract. Beat the egg and vanilla extract until the mixture is light and fluffy.
Add dry ingredients. Whisk together the almond flour, Dutch-process cocoa powder, arrowroot powder, espresso powder, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix on high speed until combined.
Fold in the chips and chill the dough. Add the chocolate chips and fold them into the dough with a rubber spatula, scraping the bottom of the bowl to ensure all the flour is incorporated. Cover the bowl and refrigerate it for 10 minutes (no longer). While the dough chills, preheat the oven to 350°F and line two large baking sheets with parchment paper.
Scoop roll and bake. Remove the cookie dough from the refrigerator. Scoop and roll about two tablespoons of dough (40 grams, weighed on a food scale) between clean hands. The cookie dough will be sticky and may require you to wash your hands a few times between batches. Place 5-6 cookie dough balls onto a prepared baking sheet, about 2 inches apart. If desired, add extra chocolate to the top of each cookie dough ball and bake for 9-10 minutes.
Let the cookies cool. Remove the baking sheet from the oven and tap it on the counter a few times to help flatten the cookies. Sprinkle the tops with flaky sea salt and, if desired, use a circular cookie cutter to round out the cookies. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Dark Chocolate Chips: I use two types of chocolate, 60% and 72% cacao bittersweet baking chips (chocolate discs) to get the melty chocolate puddles. You can use regular dark chocolate chips but please note that the cookies will spread less. Chocolate chips have a higher ratio of cocoa butter to maintain their shape thus causing less of a spread and more resistance to the dough.

Nutrition