Whole Wheat Double Dark Chocolate Brownie Cookies

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer to beat the sugar, eggs, almond butter, butter or coconut oil, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1½ cups of the chocolate chips. The dough will be thick and sticky like brownie batter. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
4. Roll the dough into 1½ inch balls and place 3 inches apart on the baking sheet. Press the remaining chocolate chips onto the top of the balls. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle. Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.