Our whole family is a huge fan of blue bottle coffee. And what’s more perfect with a nice macchiato than a double chocolate cookie? The almond flour gives these cookies a terrific chew, and they’re so easy. They are definitely going into the standard cookie rotation around the kitchen, and I think I’m going to have to make these again very soon.
Blue Bottle Coffee Double Chocolate Cookies
3/4 cup whole wheat flour
1/4 cup almond flour
1/3 cup cocoa
1/2 teaspoon baking soda
5 tablespoons butter
1/2 cup granulated sugar
1/2 cup muscovado sugar
1 teaspoon salt
1 tablespoon vanilla
3.5 ounces dark chocolate chips
Sprinkle of sea salt (optional)
Combine the flours, cocoa, salt and baking soda in a large bowl. Cream the butter and sugars in the bowl of a stand mixer for a few minutes, until light in color. Add the egg and vanilla and allow to combine. Scrape down the sides and add the dry ingredients slowly. Allow to just combine. Using a spatula, stir through and add the chocolate chips. Refrigerate for at least 3 hours.
Scoop into 1/4 cup portions on a silpat-lined baking sheet, and bake at 350 degrees for 8-12 minutes until the top starts to crackle. Allow to cool for a few minutes before removing from the cookie sheet. Cook too little, and they will be hard to remove from the sheet without tearing. Cook too much, and they will no longer be chewy. I recommend just keeping an eye on them and they will start to look firmed up when they are ready. You can sprinkle with sea salt if you want a little salty crunch.