Double Chocolate Almond Cookies - September 12, 2009
Although these are officially called Double Chocolate Almond Cookies, I took some liberties with the recipe. As a general rule, I don't like nuts in my cookies. I like nuts to be crisp and toasted as a contrast to whatever they're baked in and when you bake nuts into cookies, they steam and soften. Instead, I substituted Heath Toffee bits for the almonds. I also used three kinds of chocolate chips: semisweet, milk and white chocolate. This recipe is from Tate's Bake Shop. Most of their cookie recipes come out rather thin but I prefer my cookies to be thick and not spread out so I always, always freeze cookie dough first before baking. These still spread out but not as much as they normally would have. You have to be careful when baking chocolate cookies because you can't always tell when they're done by looks alone and you can't go by "golden brown" at the edges because, well, they're chocolate! Plus, when a cookie dough has a high concentration of chocolate, you don't want to overbake it. Chocolate will "set" once it cools so don't worry about underbaking. These turned out pretty well, a bit fragile, especially when underbaked, but the taste is awesome if you're in the mood for a chocolate cookie.
2 1/3 cups all-purpose flour
¾ cup Dutch-processed cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 ¼ cups salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 ½ cups semisweet chocolate chips
1 cup almonds, chopped
1. Preheat the oven to 350°F. Grease two cookie sheets or line them with Silpat.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the butter and sugars. Add the egg and vanilla and mix them together. Add the flour mixture and mix it till it’s just combined.
4. Add the chocolates and almonds. Mix them till they are combined.
5. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on the cookie sheets.
6. Bake them for 15 minutes.
7. 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.
Yield: 52 cookies
¾ cup Dutch-processed cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 ¼ cups salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 ½ cups semisweet chocolate chips
1 cup almonds, chopped
1. Preheat the oven to 350°F. Grease two cookie sheets or line them with Silpat.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the butter and sugars. Add the egg and vanilla and mix them together. Add the flour mixture and mix it till it’s just combined.
4. Add the chocolates and almonds. Mix them till they are combined.
5. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on the cookie sheets.
6. Bake them for 15 minutes.
7. 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.
Yield: 52 cookies
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