Kathleen King’S Double Chocolate Almond Cookies

Name: Kathleen King’S Double Chocolate Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1415

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/3 cups All-purpose Flour, 3/4 cups Dutch Processed Cocoa Powder, 1 teaspoon Baking Soda, 3/4 teaspoons Salt, and more.

Yes, Kathleen King’S Double Chocolate Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!