Kathleen King's Double Chocolate Almond Cookies

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These cookies are just unbelieveable. So amazing. I will always make these cookies whenever I get the chance

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These are unbelievably good!!! I left out the almonds since the people I was baking for prefer no nuts and they were still amazing. Otherwise, I followed the recipe exactly. Perfect!!!

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the best cookies I have every made-I make the following changes and everyone raves-1 cup of reese peanut butter chips instead of white chocolate chips, 3/4 cup of ghirardelli milk chocolate chips and 3/4 cup semi-sweet ghirardelli chip instead of the 1 1/2 cup semi sweet chips and I use honey roasted almonds.

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I couldn't wait to share this tip. It is the first time I've ever posted a review. Today I made this cookie recipe in a greased 10 x 15 pan after seeing a similar recipe making this substitution. It was awesome! Use an offset spatula to spread the dough in the pan. It makes it much easier. The only minor change I made was to add 2 eggs rather than 1 as indicated in the recipe because the first cookies I made were more dry than I liked. With this change they were perfect. Other than that I followed the recipe exactly as written. You will love these made into bars. They are very similar to brownies. In fact, I liked them better than when made into cookies. They would be excellent with a scoop of vanilla ice cream. Also, I made a mistake and set the oven temp to 375. They turned out fine. I baked them for 20-22 minutes. These will have a permanent spot in my recipe file. I feel so fortunate we are able to have access to recipes from the best chefs/cooks in America. Enjoy!

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I saw this made this week on the show and when they put the butter in it she said 2 1/4 pounds butter was used in this. I thought that I heard her wrong but no she said it. But thankfully common sense took over and I did it right. I think it would be better if the flour was lessened by at least a 1/4 cup and maybe another egg yolk and another couple tablespoons of butter added to moisten them. This is like a chocolate crinkle recipe dough. NOt a moist chocolate almod cookie. Another thing maybe to enhance the almond flavor a drop or two of almond extract could be added to break through the chocolate.

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When I decided to make these I knew I would have to make some changes. The family does not love white chips or almonds. I used dark chips, peanut butter chips, and some chopped salted peanuts. They were a huge hit. I followed the rest of the recipe exactly and was careful to remove promptly at 13 minutes. I usually only bake a few cookies at a time and refrigerate the rest so we can have warm cookies anytime but they kept eating so I kept baking. I guess I will be making them again soon!

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I agree with a couple of reviews I read on these cookies. the batter was so dry and the out come of the texture is horrible. there was not enough moisture in this recipe! I bake and cook alot. the kitchen is my favorite spot in the world. this recipe sucks!!! Sorry Ina. I know it is not your recipe. the flavors are there just not the texture. someone else mentioned another egg? maybe that would do it or a few tablespoons of milk.SOMETHING!

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I made these cookies according to directions. The first day, they were excellent, day 2...hard and dry. Did anyone try another egg?

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I am a huge Ina Garten fan, but I was so disappointed in this cookie. I bake a lot, and with five stars on this one, I trusted these cookies would be great! In my opinion, they were not so good. They didn't spread a lot on the cookie sheet and with all that butter, I thought they would. They were too hard after they cooled and just not that appealing. All the ingredients made them sound yummy. My expectations exceeded the outcome. I feel like something was inadvertently left out of the recipe. My first failure with a Barefoot Contessa suggestion.

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Best cookies ever!