Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:

Makes about 48 cookies

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour 20 minutes

EASE OF PREPARATION: Easy

12 ounces semisweet chocolate chips
1 1/2 cups whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
48 chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup)

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°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.

NUTRITION INFORMATION: Per cookie: 113 calories; 6 g fat (3 g sat, 1 g mono); 14 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 33 mg sodium.

TIP: Chocolate drizzle anyone?
Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Very chewy with a deep chocolate flavor. 1 cookie will satisfy a chocolate fix if needed. It is great to be able to freeze them therefore allowing for "moderation". Took them to a friend in the hospital and the whole family loved them. Will make again for sure.

Anonymous

Very tastey and chewy. Loved them. A do over for sure. Did not change a thing.

Anonymous, Augusta, GA

These cookies are wonderful! My husband was surprised when I told him they had whole-wheat flour in them. Decadent and beautiful they are our new favorite holiday cookies.

Julie, Tempe, AZ

These were sooo yummy and easy to make. My husband and I had a hard time not eating all of them. These will definitely be a holiday tradition.

Julie, Tempe, AZ

Fudgy, chewy texture. I though the almonds in the center were a nice addition, would work nicely with some dried fruit as well.

Sarah M, ND

Wow! You'd never guess these are "healthy" cookies. I made these exactly to the recipe, except that I used Smart Balance butter blend sticks, which adds a little Omega 3s. They turned out perfectly and look professional. A little chewy, rich and chocolatey and gorgeous. I used a disher (i.e., Oxo small cookie scoop) to portion them evenly and got 54 cookies out of it, which makes them almost exactly 100 calories, including the chocolate covered almond on top. Definitely a keeper, been getting raves all day.

Valerie, Sugar Land, TX