Fudgy Chocolate Almond Joy Cookies

January 23, 2012

When I was a kid I loved Almond Joy bars. I loved how the two whole almonds, (one on each half of the candy bar) were covered in rich milk chocolate. I have not had one of those in a very long time which leads me to the reason why I created this fudgy chocolate cookie that reminds me so much of them.

Fudgy Chocolate Almond Joy Cookies

Makes 2 dozen

4 tablespoons unsalted butter
Twelve 1 ounce bars semisweet chocolate
3 large eggs at room temperature
¾ cup sugar
1/2 teaspoon almond extract
1/3 cup plus 1 tablespoon unbleached all purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup whole roasted almonds
½ cup shredded coconut

Melt the butter and chocolate in an uncovered double boiler over simmering water. Do not let any water fall into the chocolate or it will seize and you will have to throw it away and start again.

Remove the pan from the water and stir until the chocolate is smooth. Set aside to cool.

In a large bowl beat the eggs and sugar with a hand held mixer or in a stand mixer until the eggs are lemon colored. Beat in the almond extract.

Transfer the chocolate mixture to the egg mixture and beat on medium speed until well blended.

In a small bowl combine the flour, baking powder and salt. Blend into the chocolate mixture.

Stir in the almonds and coconut.

Transfer the mixture to a bowl. Cover and refrigerate for several hours or overnight.

When ready to bake:

Preheat the oven to 350F

Line 2 or 3 baking sheets with parchment paper or lightly grease them and set aside.

Drop a generous tablespoon of the batter onto the baking sheets, spacing the cookies about ½ inch apart.

Bake for 8 to 10 minutes or until the cookies are puffed and cracked. They will flatten out some as they cool.

These cookies should be moist not dry. Cool them on racks.

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