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)