WHEN I READ THAT VERONICA WON AN AWARD FOR THIS RECIPE, I KNEW I HAD TO TRY IT. THE COOKIES WERE PERFECT FOR ME BECAUSE THEY CALLED FOR GROUND ALMONDS AND I HAD A HUGE (AND I MEAN HUUUUGE) BAG OF GROUND ALMONDS I HAD ORDERED MONTHS AGO AND NEVER TOUCHED! THESE COOKIES ARE DEFINITE WINNERS! THEY TASTE LIKE BROWNIES IN A COOKIE SHAPE! YOU WILL NEVER MISS THE GLUTEN!
1c. almond flour (I buy this)
½ pound semisweet chocolate
3 tablespoons unsalted butter, room temperature
1/3 cup sugar, plus more for rolling
¼ teaspoon salt
Powdered sugar, for dusting
Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or granulated sugar, if desired.