Espresso Chocolate Chunk Cookies With Sea Salt

Instructions

1. Preheat oven to 350°F and line 2 baking sheets with parchment. Whisk together flour, cocoa powder, baking soda and salt, set aside.
2. Place unsalted butter into large bowl. Microwave for 45 seconds, or until melted. Add almond butter, Splenda Sweetener, egg, vanilla and espresso powder and whisk until smooth.
3. Sprinkle dry ingredients into almond butter mixture along with chopped chocolate, and stir until combined and no dry flour remains.
4. Scoop dough in generous tablespoons onto prepared baking sheets, leaving about 1-1/2” between each cookie. Sprinkle each cookie with sea salt.
5. Bake for 8 minutes, or until firm at the edges, but still very soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.