I am not a chocolate fiend unlike some people I know (Grandma) but these cookies were so good. They were not too chocolaty, too sweet, or too crunchy. After four days, they are still soft in the center! Perfect!
Double Chocolate Almond Cookies
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 sticks salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups semisweet chocolate chips (or half white and half semisweet chocolate chips)
½ cup almonds, chopped or slivered
(You can use more nuts if you subtract some chocolate chips)
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 13 - 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.
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