For my Dad, the cookie monster

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On Wednesday I made these delicious cookies from Annie’s Eats.  Needless to say they are only half of a normal batch and they didn’t go far.  I brought about 5 to my mom (gave one to my adorable nephew) so only 3 made it home for my dad.  When I asked him if he liked them his only response was, “there weren’t enough!”  After that I couldn’t feel completely confident in my baking.  I needed to make him more cookies!  After scouring blogs for a few hours I stumbled upon Andie’s recipe for Dark Chocolate Almond Joy Cookies.  My dad is a huge fan of  Almond Joy’s AND dark chocolate.  The perfect cookie was born.  Andie, I bow to your greatness.

Dark Chocolate Almond Joy Cookies from (Can You Stay for Dinner?)

makes about 2 dozen

6 ounces unsweetened chocolate, chopped

4 tablespoons unsalted butter

1/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1  1/3 cups sugar

2 teaspoons vanilla extract

1/2 cup chopped almonds (I chopped up sliced almonds)

1 cup sweetened, flaked coconut

Whisk flour, baking powder, and salt in a bowl. Set it aside.

In a small bowl, microwave the chopped chocolate and butter for 1 minute at high power. Stir well and continue to microwave at 15 second intervals until the mixture has melted. I only needed to do this once as the chocolate was about 90% melted after 1 minute. Be careful not to over microwave the chocolate, it will burn.

In a large bowl, beat eggs with sugar and vanilla until well blended, about 3 minutes. Stir in melted chocolate mixture. Scrape down the sides of the bowl to mix well. Stir in flour mixture. The dough will be thick. Add chopped almonds and coconut and stir to incorporate.

Cover the dough and refrigerate it for 30 minutes. This will allow it to firm up and rest, for a chewier cookie center.

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mat and set aside. Shape the dough into balls roughly 2 tablespoons in size. Roll them between your palms and flatten them slightly with your fingertips. Space two inches apart on the baking sheet and bake for 8-10 minutes, until they’ve puffed and begun to look dry and cracked on top. Remove to cool on a wire rack.

These cookies turned out amazing!  My only “experiment” was doing one cookie sheet with a silicone mat and one with parchment paper to see if it made a difference in cooking.   They turned out identical, it was just a little more difficult to get the parchment paper cookies out of the pan.  The paper kept sliding everywhere!  J and I agreed they taste more like brownies(never a bad thing) and I didn’t get much of the almond flavor.  This was probably due to using sliced almonds.  They were smaller and thinner, may have disappeared in the chocolatey-coconuty goodness.  Lastly my cookies were a little big, I only ended up with 19.  Because of that I had to bake the first batch for 12 minutes.  They definitely weren’t overcooked.  I think it would be hard to overcook the chewy deliciousness.  Enjoy!

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