Double Chocolate Almond Cookies

For all you fellow chocoholics out there, here’s a cookie that is sure to satisfy that craving for some “serious” chocolate! Ina Garten, aka Barefoot Contessa had Kathleen King on her show the other day making these famous cookies from Kathleen’s bakery, “Tate’s” in Southampton, NY.  She sells out of them every day…certainly a good enough recommendation for me to give them a try!  I used a small ice cream scoop to portion these out to that perfect 2-bite size…enough to satisfy my craving, but not so big that I worry about the calories. Now all I need to learn is how NOT to grab one every time I pass thought the kitchen!

Double Chocolate Almond Cookies

Double Chocolate Almond Cookies

Double Chocolate Almond Cookies

Slightly adapted from Kathleen King

52 Cookies

Printable Recipe

Ingredients

  • 2 1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
  • 1 cup sugar
  • 1 cup firmly packed dark or light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/2 cups semisweet chocolate chips
  • 1 cup almonds, chopped

Preparation

Preheat oven to 350 degrees.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars. Add the egg and vanilla, and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolate chips and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Slightly press to flatten with the back of a spoon or your fingers.  Bake for 15 minutes.

Cool cookies on the cookie sheets. They should be very soft when removed from the oven, and they will firm up as they cool.

Liz’s Tidbits:

The recipe calls for 1 cup white chocolate chips, but, since I’m not a fan of white chocolate,  I just added another cup of semisweet to make up the difference.  I might try dark chocolate chips next time.  Also, these cookies don’t seem to spread much at all, so I flattened them slightly  my fingers before baking.

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