I’m quite certain the recipe I am about to share with you makes one of the best chocolate cookies in the world. EVER! I was introduced to this sensational cookie by my dear foodie friends Andres & Nancy, who discovered it while living in Toronto. They frequented a lovely bakery there called Wanda’s Pie in the Sky, and there they found this treasure. I emailed Wanda and she graciously granted permission to reprint her recipe.
This cookie is crisp on the outside, chewy moist on the inside, and utterly irresistible. And if you have gluten-free friends or family members, they will leap for joy to learn this cookie is gluten-free!
Now, I will admit that it takes a couple more steps to make this cookie than your average stir-and-bake kind. However, it really isn’t that much effort, and it is soooo worth it!
First, melt chocolate and 2 Tbsp butter (yes, just 2 Tbsp for the whole batch!). The recipe calls for semisweet chocolate, chopped, but I use chocolate chips as a shortcut. I’ve also used the half-pound bar of dark chocolate, chopped, and that was heavenly too. I always melt chocolate in a double boiler — just place a glass bowl over a pot with an inch of boiling water. However, if you’re braver than I, you could melt the chocolate in a microwave in 30-second intervals. Stir in almond meal; mixture will be quite thick.
Whip eggs, sugar, vanilla, and almond extract until light and frothy. Combine with melted chocolate, and there you have the cookie dough. Now the hard part. The dough needs to be refrigerated for an hour. My kids usually insist on playing Monopoly during this downtime.
When you’re ready to bake, scoop out 1-inch balls of dough. To make this easy, I use an ice cream scoop. That way each cookie will be the same size and cook evenly. I saw this tip on a cooking show years ago, and ever since then always have an ice cream scoop at hand when making cookies or cupcakes.
Wanda’s recipe calls for rolling the cookies in powdered sugar before baking. That way you get that white cracked look on top. However, if you don’t have powdered sugar on hand, don’t sweat it. I’ve made it without and it’s just as delicious.
Many thanks to Wanda for this fantastic creation! I hope you enjoy her Chocolate Almond Kisses recipe.