Chocolate Rhubarb Cookies

1. 1

   1. Melt butter and 8 oz. chocolate chips over low heat in a heavy sauce pan, or in a double boiler. Stir until smooth. Let cool.

2. 2

   2. Whisk together sugar, eggs, and almond extract. Stir in cooled chocolate, flour, baking powder and salt. Stir in remaining 1 cup chocolate chips and rhubarb.

3. 3

   3. Chill in the fridge for about an hour.

4. 4

   4. Preheat oven to 325 degrees. Drop by rounded tablespoonfuls onto a greased or lined baking sheet. Bake for 12-15 minutes, until cookies just begin to crack. (Like brownies, you don't want to overbake these.)

5. 5

   5. Cool for a few minutes, then transfer to cooling racks.

* Per serving · 4 servings · Values may vary.

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