10ounces bittersweet chocolate (I used Equal Exchange bittersweet chocolate bars)
8 tablespoons unsalted butter
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Place the almond butter, coconut sugar and baking soda in the bowl of a standing mixer and mix on medium speed for 1 minute. Add the eggs and vanilla and beat on medium-low until combined, about 30 seconds.
Using a 1 1/2-inch cookie scoop, spoon the dough into balls and place on a baking sheet lined with parchment paper. Arrange the balls about 1 1/2 inches apart. Using your fingers, gently press down on the dough balls to make them flat and about ¼-inch thick. Bake for 11 minutes and cool completely. Repeat with remaining dough.
To make the filling: Melt the chocolate and butter over a double boiler. Remove from the heat and let cool until slightly thickened, about 1 hour.
To assemble: Turn half of the cooled cookies upside-down and spoon about 2 teaspoons of chocolate filling into the center of each cookie. Top with the remaining cookies and press each cookie gently. Serve.