Salted Almond Chocolate Cookies

brown sugar

sugar

butter

flour

egg yolks

dutch processed cocoa

dark chocolate

flaky salt

baking soda

almonds

Chop the almonds and toast them lightly in a large frying pan, tossing until they're fragrant and lightly brown. Transfer to a plate to cool.

Cream together the butter and sugars, then add the eggs and beat until fluffy. Scrape down the sides.

Whisk together the dry ingredients and add to the creamed ingredients.

Mix until mostly combined.

Add the cooled almonds and chopped chocolate and mix on low until evenly dispersed or mix in by hand.

Scoop the dough balls, roll through your hands until smooth, then press in pieces of chocolate and extra chopped almonds.

Add all of the dough balls to a pan, cover with plastic wrap, and refrigerate for at least 3 hours, but up to 3 days.

Bake directly from the fridge until the edges are set and the centers are still gooey.