Dark Chocolate Holiday Cookies

• 1-1/4 cup Gluten-free Bittersweet Chocolate Chips - I Used 60% Cocoa
• 3/4 cups Almond Flour
• 1/8 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Butter, Unsalted, Room Temperature
• 1/2 cups Coconut Palm Sugar
• 1/2 teaspoons Vanilla Extract
• 1 Large Egg

1. Preheat oven to 375 F and line a baking sheet with parchment paper.
2. In the top of a double boiler (with simmering water in the bottom), melt the chocolate chips stirring continuously to avoid burning. Once melted remove from heat. Measure 1/3 cup of the melted chocolate and set aside for the topping.
3. In a medium-sized bowl, combine almond flour, cocoa powder, baking powder and salt.
4. In the bowl of a stand mixer, beat the butter until creamy. Add in the coconut sugar and vanilla extract and mix until smooth. Add the egg and blend. Lastly, add in the larger portion of the melted chocolate and almond flour mixture. Mix until everything is blended, but be careful not to over mix! Place dough in the refrigerator for 10 minutes to firm up.
5. Using a small cookie scoop, scoop out a spoonful of dough, and roll into a ball. Place balls on the baking sheet, spaced roughly 1 to 1.5 inches apart. Use your hand to gently press down on each ball (do not press down completely).
6. Bake in the preheated oven until the cookies look cracked, about 9-10 minutes. Remove pan from oven and set it on a rack. Allow cookies to cool on the baking sheet for about 5 minutes before removing them.
7. When cookies have cooled, re-warm the reserved 1/3 cup of chocolate, either in the top of the double boiler or in the microwave for 15 second increments, until smooth. Spoon the chocolate on top of each cookie. Chill until chocolate sets.

chocolate chips, flour, cocoa, baking powder, ubc, ubc, coconut palm sugar, vanilla, egg

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-holiday-cookies/ (may not work)