• Position racks in top third and center of oven and heat to 350°. Line 2 large rimmed baking sheets with parchment paper.

  • In a small saucepan, melt butter over medium. Remove from heat, add chopped chocolate and let stand 2 minutes to soften. Whisk until chocolate is melted and smooth. Whisk in vanilla and espresso powder. Let cool until tepid.

  • In a medium bowl, whisk next 6 ingredients. In a large bowl, beat 1 1/2 cups granulated sugar and eggs until pale yellow and thick, about 3 minutes. Beat in cooled chocolate mixture.

  • Using a wooden spoon, gradually stir in almond flour mixture. Stir in chocolate chips. Cover bowl with plastic and refrigerate until easy to handle, at least 2 hours or overnight.

  • Add 1/3 cup granulated sugar to a bowl and the confectioners' sugar to a second bowl. Roll heaping tablespoonfuls of dough into balls. Roll each ball first in granulated sugar, then in confectioners' sugar. Place 3 inches apart on prepared baking sheets.

  • Bake just until edges are firm and tops are cracked, 10 to 12 minutes. Cookies should be soft and cakey; do not overbake. Let cool in pans for 5 minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, using cooled baking sheets.


Recipe by Kathleen King, Owner and recipe developer behind Tate's Bake Shop; cookbook author


"If you are out of unsweetened chocolate, you can substitute 3 tablespoons natural cocoa powder and 1 tablespoon vegetable oil per 1 ounce of chocolate." --Kathleen King

Nutrition Facts

110 calories; 6 g total fat; 42 mg sodium. 13 g carbohydrates; 2 g protein;