Ingredients
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) 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 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped
Directions
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 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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By bederyan01
on February 01, 2012
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Salted butter is the key! I tried unsalted and they were too hard. These are great without the chips and almonds too! I added and extra teaspoon of vanilla!
By lcbinca
Lafayette, CA
on January 12, 2012
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There is an alternative to adding more butter, as some reviewers have done. I decreased the amount of flour from 2 1/3 cups to 2 cups and that made all the difference. They came out perfect; crispy on the outside and moist on the inside. Yummy.
By VictusDiligo
on January 08, 2012
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Love these!!! We added dried montmorency cherries. Heavenly! Didn't have white chocolate chips so we added dark chocolate and milk chocolate chips. Great texture, moisture and FLAVOR!
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