Best Kathleen Kings Double Chocolate Almond Cookies Recipes

Double Chocolate Almond Cookies(Ina Garten) image

Provided by Sharon123

Categories Dessert

Time 30m

Yield 52 cookies, 25 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat the oven to 350 degrees.
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.

Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4

Double Chocolate Chip Cookies With Chocolate Chunks image

Provided by Food Network Kitchen

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 10

1 stick unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch-process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks

Steps:

Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.