Ingredients

• 12 ounces semisweet chocolate chips
• 1 1/2 cups whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 sti unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 48 chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)

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Cooking Directions

Step 1

Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.

Step 2

Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.

Step 3

Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.

Step 4

Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.

Step 5

Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.