INGREDIENTS
INGREDIENTS
| 60g | 2.10 oz | Dark Chocolate Growers Choice 58%, melted |
| 150g | 5.25 oz | Brown sugar |
| 170g | 6 oz | Unsalted butter, softened |
| 20g | 0.7 oz | Honey |
| 50g | 1.76 oz | Whole eggs |
| 280g | 10 oz | All-purpose flour |
| 40g | 1.4 oz | Toasted almonds, coarsely chopped |
| 2g | 0.07 oz | Salt |
METHOD
In a stand mixer with the paddle attachment, cream the softened butter and brown sugar. Add the honey and the whole eggs, continue mixing. Add the flour and salt, then the chocolate and sliced almonds and mix slowly until fully incorporated. Place dough in a refrigerator for 1 hour. Shape in to 50g (1.76oz) balls and place on a sheet tray lined with parchment paper or silpat. Bake at 338°F (170°C) for 12 minutes.
Makes 15 cookies
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