These cookies combine the rich flavors of chocolate and almond for a delightful treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the granulated sugar, brown sugar, and almond paste. Mix until the texture resembles fine crumbs.
Ensure the almond paste is soft for easier mixing.
Add the butter, vanilla extract, baking powder, baking soda, salt, and egg to the bowl. Beat until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour and cocoa powder to the mixture, blending until a stiff dough forms.
Add the dry ingredients in portions to avoid a flour cloud.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10 minutes, or until the cookies are set and slightly cracked on top.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies firm up before transferring.
Once cooled, dust the cookies with powdered sugar for a decorative finish.
Use a fine sieve for an even dusting of powdered sugar.
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