Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) Cooking spray
  • 2 oz Unsweetened baking chocolate square(s) chopped
  • 1 cup(s) All-purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Table salt
  • 0.25 tsp Cayenne pepper or more to taste
  • 1 cup(s) Packed brown sugar dark-variety
  • 0.333 cup(s) Sugar granulated
  • 2 large egg(s) Egg(s) at room temperature
  • 1 tsp Vanilla extract
  • 0.5 cup(s) Sliced almonds toasted

Instruction

  • Arrange oven racks in top and bottom thirds of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.
  • Place chocolate in small microwaveable bowl and microwave on High for 15 seconds. Stir, then continue to microwave in 15-second increments, stirring after each, until half of chocolate has melted. Remove bowl from microwave and continue stirring until chocolate has melted; set aside to cool.
  • Whisk together flour, baking soda, salt, and cayenne in medium bowl; set aside.
  • With electric mixer on medium speed, beat brown sugar, granulated sugar, and eggs until well blended, about 1 minute. Beat in melted chocolate and the vanilla until smooth.
  • Add flour mixture and almonds; stir just until blended.
  • Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing mounds about 2 inches apart.
  • Bake until cookies are firm and slightly puffed, about 10 minutes. Cool on cookie sheets for 5 minutes before transferring to wire rack to cool completely.
  • Serving size: (1 cookie)