Chocolate Crack Cookies

• 8 ounces (225 g) bittersweet or semisweet chocolate, chopped
• 3 tablespoons (1 1/2 ounces/45 g) unsalted or salted butter
• 1 1/2 tablespoons liquor (see Tip)
• 1 cup (125 g) almonds, toasted
• 1/2 cup (70 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/3 cup (65 g) granulated sugar, plus more for coating the cookies
• Powdered sugar, for coating the cookies

1. Add the chocolate, butter, and liquor to a medium heatproof bowl.
2. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
3. Remove the bowl from the heat.
4. In a food processor fitted with the metal blade, pulverize the almonds with the flour, baking powder, and salt until as finely ground as possible.
5. In a stand mixer fitted with the whip attachment, whisk together the eggs and granulated sugar on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes.
6. Using a rubber spatula, mix in the melted chocolate-butter mixture, then stir in the almond mixture.
7. Cover and refrigerate the dough until chilled and firm, 1 to 2 hours.
8. Position racks in the upper and lower thirds of the oven; preheat the oven to 325F (160C).
9. Line 2 baking sheets with parchment paper or silicone baking mats.
10. Pour some granulated sugar into a small bowl and sift some powdered sugar into another.
11. Shape the cookie dough into 1-inch (3-cm) balls.
12. Working a few at a time, rolls the balls of dough in the granulated sugar until coated, then roll them in the powdered sugar, coating them completely.
13. Set the sugared cookies on the baking sheets, spacing them about 1 inch (3 cm) apart.
14. Bake, rotating the baking sheets midway through baking, until the cookies are just slightly firm at the edges but still quite soft at the centers, 12 to 14 minutes.
15. The cookies should slide on the baking sheet when you nudge them with your finger.
16. Dont overbake them.
17. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
18. The dough can be refrigerated for up to 5 days or frozen for up to 1 month.
19. The cookies are best eaten the day theyre baked.
20. You can use any kind of liquor in these cookies to vary the flavor, from dark rum to Grand Marnier.
21. If youre avoiding alcohol, use coffee or water.

bittersweet, butter, liquor, almonds, flour, baking powder, salt, eggs, sugar, powdered sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-crack-cookies-379622 (may not work)