Patti's Holiday Chocolate Delights

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Active Time:  35 Minutes Total Time:  1 Hour 20 Minutes Yield:  about 48 cookies Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us: Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. RECIPE INGREDIENTS 12 ounces  semisweet chocolate chips 1 1/2 cups  whole-wheat pastry flour 1/2 cup  all-purpose flour 1/2 teaspoon  baking powder 1/2 teaspoon  salt 1/2 cup (1 stick)  unsalted butter, softened 1 1/3 cups  sugar 2   large eggs 2 teaspoons  vanilla extract 48   chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup) Tip: Chocolate drizzle anyone? Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.

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DIRECTIONS Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly). Let cool slightly. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes. Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches. Nutrition Facts per Serving Yield: Yield:  about 48 cookies Calories: 113 Fat. Total: 6g Protein: 1g Carbohydrates, Total: 15g Fat, Saturated: 3g Fiber: 1g Cholesterol: 14mg Sodium: 33mg % Cal. from Fat: 48%