Since it wouldn’t be winter without more cookies, I decided to try another dough recipe and modify it by using almond meal as substitute for part of the flour. For this recipe I picked Mark Bittman’s one dough and changed it to incorporate the almond meal. I was initially planning to make the frosted cookies with candy cane topping, but by the time I finished making the dough I was feeling more like chocolate so I made thumbprint cookies instead 🙂 Getting the dough consistency right for the thumbprints to survive the baking process proved a bit challenging, but nothing more flour couldn’t fix!
- 1 stick softened unsalted butter
- 3/4 cups sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 1 cup almond meal
- 1 1/2 cups flour
- 1/2 tsp baking powder
- pinch salt
- 1/4 cup almond milk
- dark chocolate pieces
- sea salt
Beat in the almond and vanilla extracts and the cup of almond meal.
Shape dough into a log, wrap in plastic and chill. The dough will be on the softer side.
Preheat oven to 375 while the dough is chilling. When ready to bake take the dough out and roll it into 1 1/2 inch balls. Press your thumb (or a teaspoon) in the middle to flatten the balls and leave a hole for the chocolate.
Bake cookies until golden and the edges and bottom are starting to brown. Let them cool for a few minutes then put the chocolate pieces into the thumbprints and sprinkle with sea salt.
I couldn’t resist and I ate a few while still warm and chocolate still melted. They turned out so delicious! And the sea salt is a nice addition to make the chocolate shine even more. I will definitely be making these again and probably serve them warm so that everyone can enjoy the delicious melted chocolate 😉