Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and have that perfect chewy texture.
Step 2: Combine Dry Ingredients - In a mixing bowl, whisk together the whole wheat flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.
Step 3: Mix Wet Ingredients - In a separate large bowl, combine the light brown sugar and eggs. Beat them together until well combined and slightly frothy. Add in the almond butter, melted unsalted butter (or coconut oil), and vanilla extract, mixing until smooth.
Step 4: Combine Wet and Dry Mixtures - Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—the dough should be thick and fudgy.
Step 5: Fold in Chocolate Chips - Reserve 1/2 cup of the semi-sweet chocolate chips, and fold the remaining 1.5 cups into the dough. This will give you gooey pockets of chocolate in every bite.
Step 6: Scoop and Bake - Using a cookie scoop or tablespoon, drop rounded dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few of the reserved chocolate chips for extra flair.
Step 7: Time to Bake - Bake in the preheated oven for 10-12 minutes, or until the edges are set. The centers may look slightly underbaked, which is perfect for that chewy texture. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
