Chewy cholate almond cookies


  • 1 ½ cups all-purpose flour
  •  ¾ cup cocoa powder
  •  ½ teaspoon baking soda
  •  ⅜ teaspoon salt 
  • ½ cup dark corn syrup 
  • One large egg white 
  • One teaspoon vanilla extract 
  • 12 tablespoons unsalted butter, softened
  •  ⅓ cup packed dark brown sugar
  •  ⅓ cup granulated sugar
  •  ½ cup granulated sugar for rolling 
  • 4 ounces bittersweet or semisweet chocolate, broken up into ½-inch pieces.


Adjust two oven racks in your oven to upper-middle and lower-middle positions and heat the oven to 375 degrees. Next, line two of your baking sheets with parchment paper and set aside.

Then whisk flour, cocoa, baking soda, and salt together in a medium bowl and set aside. Whisk corn syrup or maple syrup, egg white, and vanilla together in the second bowl. Next, use a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and ⅓ cup granulated sugar on medium speed until pale and fluffy, about 3 minutes.

Reduce spin speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down bowl as needed. Then reduce spin speed to low, add flour mixture and chocolate, and mix until just combined, about 30 seconds.

Next, give the dough a final stir with a spatula to ensure that no unmixed flour pockets. Cover bowl tightly and refrigerate for about 30 minutes. Next, spread the remaining ½ cup granulated sugar in a shallow dish. Next, working with two tablespoons of dough at a time, roll into balls, roll in the sugar to coat; space dough balls 2 inches apart on the prepared sheets.

Bake cookies for between 10-11 minutes or until edges begin to set. The centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

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