Double Dark Cholocate Cookies

Ingredients (makes 24 cookies)

220 gr all purpose flour

35 gr unswetened cocoa powder

200 gr dark chocolate

110 gr white granulated sugar

110 gr brown sugar

225 unsalted butter, room temperature

2 large eggs, room temperature

1/4 salt

1/2 tbsp baking soda

1 tbsp vanilla extract

100 gr peeled almonds, chopped

75 gr dark chocolate chips

Preheat the oven to 180 degrees and prepare two oven racks with baking sheets. Melt the dark choclate in a metal bowl by placing it over a saucepan of simmering water. Remove from heat and set aside to cool down to room temperature. In another bowl whisk together the flour, cocoa powder, baking soda and salt. Cream the two sugars with the butter for 2/3 minutes until fluffy and then add one egg at the time and the vanilla extract. Mix all well together and start adding gradually the flour mixture until incorporated. Fold in the almonds and chocolate chips. Form dough into balls (50 grams each) and place 9 balls on each baking sheet. With moistured hands gently flatten each ball of dough into a 5 cm diameter cookie. Bake the coockies for about 16/18 minutes, rotating the baking sheets half way through the baking time. Remove from oven and let them cool a few minutes before transferring them to a wire rack to cool.