Patti's Holiday Chocolate Delights

• 12 ounce(s) semisweet chocolate chips
• 1.5 cup(s) whole-wheat pastry flour
• 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2  unsalted butter, softened
• 1.333 cup(s) sugar
• 2  large eggs
• 2 teaspoon(s) vanilla extract
• 48  chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)

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Directions

1. Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
2. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
3. Position rack in center of oven; preheat to 350 degrees F. Coat a large baking sheet with cooking spray.
4. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
5. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.

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