- 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)
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.
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.
Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.
Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
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.
- Serving: Per cookie
- Calories: 113
- Carbohydrates: 15g
- Fat: 6g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 14mg
- Potassium: 29mg
- Sodium: 33mg
- Exchanges: 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 1