Double Chocolate Almond Cookies

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.

Chewy Chai Sugar Cookies

These cookies were so yummy. I love the flavor of chai this time of year. The cookies are best the day you make them - warm and chewy. I found they hardened somewhat the next day but as long as you do not overcook them they stay fairly chewy. I made them with white whole wheat but you can use all-purpose.

Chewy Chai Sugar Cookies
Adapted from Cooks Illustrated, November 2010

2 ¼ cups (11 1/4 ounces) white whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
Pinch ground black pepper
1 ½ cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
2 ounces cream cheese , cut into 8 pieces
6 tablespoons (3/4 stick) unsalted butter , melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 1½ cups sugar, cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Be careful not to overcook. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.