Kathleen King's Double Chocolate Almond Cookies

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super simple and easy to make... are so rich and DECADENT... love them so much, will make them again for sure!

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I followed the recipe without any changes, and they turned out perfectly.

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These cookies are fantastic! The salted butter really enhances the flavor. These were the favorite out 4 different types of cookies I made this holiday season. The white chocolate and semi-sweet chocolate chips give it great flavor and I actually really liked the almonds in here when I am not usually a fan of nuts in cookies. These were delicious and I will definitely make them again next Christmas!

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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!

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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.

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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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Cookies are yummy and fun! A few modifications: used 1-1/2 tspn of vanilla, 3 sticks of butter a bit too much, so 2-3/4 sticks of butter was perfect. For fun, we added toasted almonds to some, dried cherries and then green mints. The green mint chips were a huge hit!

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I was concerned about making these cookies based on the comments regarding the amount of butter shown on TV and listed on the recipe. I used 3 sticks of butter, 2 tablespoons of water, and 1-1/2 teaspoon of vanilla. The batter was too dense without the water. Be careful not to overbake since you cannot see brown rims around the dark cookies. The cookies are DECADENT. So yummy!

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I tried these for the first time and they turned out beautiful. I left out the white chocolate, since not a big fan, but the rest followed the recipe and they are excellent. Thanks Ina and Kathleen. I don't know what people are talking about 3 or 4 sticks of butter, I made these with 2 1/2 sticks and they are perfect. I used regular sweet butter, not salted, but added a little salt. I ended up not with 52, but 46 cookies.

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OMG!! I don't say that often, but these cookies are to die for! I used the three sticks of ROOM TEMPERATURE butter, added a teaspoon of espresso powder, toasted almonds and chopped dried cherries and timed them for 12 minutes exactly. Take them out of the oven and be sure to let them cool on the cookie sheets (I used Silpat mats. They are soft in the middle, firmer around the outside and bottom and very yummy!