Almond Butter–Stuffed Chocolate Cookies Draft

How I make it

Chocolate dough

1. Sift the flour, cocoa and baking soda into a bowl and mix well.

2. In a stand mixer bowl, beat the butter with both sugars until well combined.

3. Add the egg and vanilla and beat until smooth.

4. With the mixer running, gradually add the dry ingredients and mix just until incorporated.

5. Cover the bowl with plastic wrap and chill. Meanwhile, make the filling.

Filling

1. Sift the powdered sugar into a bowl, add the almond butter and mix well into a soft paste that isn't too sticky.

2. Roll the filling into 25 small balls and set them on a baking sheet lined with parchment paper.

Assembling and coating

1. Take the chocolate dough out of the fridge and roll it into 25 balls, slightly larger than the filling balls. Set them on a baking sheet lined with parchment paper.

2. Flatten each dough ball by hand into a thin round and place a filling ball in the center.

3. Bring the edges of the dough up over the filling to enclose it completely, and roll between your palms into a smooth ball. Return to the baking sheet.

4. Roll the cookies in a small bowl of sugar to coat on all sides and return them to the sheet.

5. Flatten the balls to about ⅝ inch (1.5 cm) thick.

6. Bake in an oven preheated to 375°F (190°C) for 7-9 minutes, until set.

7. Let cool completely before serving.

What I've learned

• I sometimes swap the almond butter for Nutella or any other chocolate spread.
• For a less sweet filling, I replace the powdered sugar with cornstarch.