Double Chocolate Cookies with Chocolate Chunks (Gluten Free, Grain Free, Paleo)

Ingredients

• 1.5 cups almond flour 
• 0.5 teaspoon baking soda 
• 8 ounces bittersweet chocolate melted coarsely chopped
• 8 Tablespoons butter cubed
• 0.5 cup cocoa powder unsweetened
• 7 ounces coconut sugar 
• 2 large eggs 
• 0.5 teaspoon sea salt 
• 1 teaspoon vanilla extract pure

Equipment

• food processor
• bowl
• baking sheet
• oven
• wire rack
• double boiler
• microwave

Directions

1. Preheat oven to 350 degrees F. Melt half of the chocolate over a bain marie or in the microwave.In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
2. Add the cubed butter and process until the dough resembles coarse cornmeal.
3. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate.Drop dough by heaping Tablespoon, a few inches apart, onto two parchment lined baking sheets .
4. Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
5. Transfer cookies to a wire rack to cool completely.