Adapted from Ina Garten’s recipe for Kathleen King’s Double Chocolate Almond Cookies at foodnetwork.com
These cookies have a subtle almond flavor and I love the almond combination with chocolate. They are slightly crunchy on the outside and soft on the inside. I would definitely make these again! Jeff liked them, but maybe mostly because they weren’t the same old chocolate chip. I love trying new desserts.
yields: 27 cookies
1 1/6 cup whole wheat flour (I eye-ball the 1/6)
1/4 c. and 2 T. cocoa
1/2 t. baking soda
1 t. kosher salt
1 1/4 sticks butter, softened or at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 t. almond extract
1/2 t. vanilla
1/2 c. sliced almonds
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
in a large bowl, beat butter and sugars. Add eggs, vanilla, and almond extract. In a separate smaller bowl, combine the dry ingredients. Using a spoon, stir the dry ingredients into the butter mixture. Add almonds and chocolate chips. Drop cookies onto a greased cookie sheet or lined with parchment paper. Bake for approx. 12 minutes. I liked mine cooked at about 10 minutes…made them a little softer.