Flourless Chocolate Chip Cookies

Muahaha! I figured out the Chuao Chocolatier Cookie! I'll never have to go back for the cookies ever again! I love these things. Great with coffee or milk (which was my breakfast many a times while I was at work), they are moist and chewy on the inside, crisp and light like a meringue on the outside.

You can also substitute 3/4 C of the almond meal with 3/4 C cocoa powder for super chocolately cookies.

Apparently, they're better the next day. And surprisingly, not everyone likes them. Okay, one person does not like them. Sigh. Not that I'm still upset about that or anything.

The Denser Version
2 3/4 C almond meal (can use 3/4 C of ground flax seeds for extra crunch and nutritional value)
1/2 C chopped dark chocolate
3/4 C sugar
1/8 t salt
1 T vanilla extract
4 large eggs

The Squisher, Lighter Version:
2 C almond meal
3/4 C sugar
1/2 C chopped dark chocolate
1/8 t salt
1 T vanilla extract
3 Large egg whites

Preheat oven to 350.
Beat vanilla and eggs till foamy, then gradually add the sugar and salt until it forms peaks and is glossy, about 2 minutes. Stir in almonds and chocolate chips.

Drop 1/4 C mounds of batter, 3" apart onto baking sheet lined with parchment paper. Bake until small thin cracks appear in the tops of the cookies, they are lightly golden brown, and nearly firm to the touch, 16 minutes.

Cool cookies on parchment paper on a rack, then peel carefully from the paper. When cookies are completely cool, wrap tightly, separated by parchment paper.