Kathleen King’S Double Chocolate Almond Cookies

• 2-1/3 cups All-purpose Flour
• 3/4 cups Dutch Processed Cocoa Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1-1/4 cup Salted Butter, Softened To Room Temperature
• 1 cup White Sugar
• 1 cup Firmly Packed Dark Or Light Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla
• 1 cup White Chocolate Chips
• 1-1/2 cup Semisweet Chocolate Chips
• 1 cup Almonds, Chopped

1. This recipe makes 52 cookies.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
4. 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.
5. 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.
6. 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.
7. Note: I made these as stated above, but when I do this again, I find no need to use all the chips mentioned or as many almonds. I'm also thinking of adding another egg (making that 2 eggs instead of one egg).
8. Watch your oven temperature, as I had to reduce cooking time to keep the cookies soft and not turning hard. If they do get too hard, just place them in a plastic zip lock bag with a piece of bread. They will soften right up.
9. I think these are my husband's and my new favorite cookie.

allpurpose, dutch, baking soda, salt, butter, white sugar, brown sugar, egg, vanilla, white chocolate chips, chocolate chips

Taken from tastykitchen.com/recipes/desserts/kathleen-kinge28099s-double-chocolate-almond-cookies/ (may not work)