Almond & Whole-Wheat Ruby Chocolate Cookies Recipe

In a medium bowl, whisk together the almond, all-purpose, and whole wheat flours with the baking soda and kosher salt until evenly combined.

In a large bowl, beat the light brown sugar, granulated sugar, whole eggs, and yolks until the mixture is light and fluffy. Whisk in the cooled melted butter and vanilla bean paste until fully incorporated. Gently fold the flour mixture into the wet ingredients until no streaks of flour remain, then fold in the ruby chocolate pistoles.

Using a 1/4-cup (75 grams) spring-loaded scoop, portion the dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for at least 1 hour or up to overnight to firm.

Preheat the oven to 375°F (190°C). Line baking sheets with fresh parchment paper.

Place the chilled dough balls at least 3 inches apart on the prepared pans.

Bake for 7 minutes, then remove the pans and gently tap them on the countertop to slightly flatten the cookies. Return to the oven and continue baking until the edges are golden and the centers are set, about 5 to 8 minutes more. Remove from the oven and sprinkle with flaked sea salt. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool for another 15 minutes. They are best enjoyed warm. Store in an airtight container for up to 3 days.