I stumbled upon this recipe while watching one of my favorite chefs on the Food Network...Ina Garten (love her). This recipe was featured on her Food Network show, Barefoot Contessa. When I saw this episode I immediately (okay not immediately but a day or two later) ran out to get the ingredients.
I'm not big a fan of anything that's chocolate but the double chocolate almond cookie just might change my mind. It was definitely a big hit with all my love ones. So much so that my mom said she caught my dad eating some in the wee hours of the morning (most people would be asleep at the time he was up...not eating cookies).
Ingredients
*2 1/3 cups all-purpose flour (I used 2 1/3 plus 4 tablespoon of cake 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 (in addition to this I added 1 tablespoon of olive oil )1 cup sugar
*1 cup firmly packed dark or light brown sugar
*1 large egg
*1 teaspoon vanilla
*1 cup white chocolate chips
*1 1/2 cups semisweet chocolate chips
*1 cup almonds, chopped (I used 1 cup of roasted almonds)
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the 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 chocolates 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. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool. Enjoy!
Looks yummy!
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