Kathleen King's Double Chocolate Almond Cookies

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These are the most rich chocolate cookies I have ever had. I didn't have any white choclate chip cookies so I substituted them for butterscotch chips, which was an excellent addition. I will definatly make these again!

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I knew when I tasted the cookie dough that the only time I've had dough anywhere near this great was the frozen cookie dough my daughter sold as a fund raiser for her school trip.

Then the cookies....best I've ever made....best she's ever tasted or so she said.

My little boy said these cookies are better than the delectable cheese biscuits he and I bake together. LOL

When my kids are happy, I'm happy. :

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These are soooo good. I made these last weekend and took them around to friends - some of whom are not chocolate fans - yes, it's true, they are out there:- Everyone liked them. I made no changes to the recipe except that I used margarine instead of butter. I had no problems with the dough being too dry. Definitely cool these a little on a cookie sheet first - it's true they are crumbly when hot. Thanks for the recipe!

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I am not sure how any chocolate cookie could be any better! Barefoot Contessa has the best recipes. I would serve these to a Queen (if I knew one!
sm.

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These are so delicious. Not dry at all. so chocolaty. Perfect for chocolate lovers.

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These cookies were super easy to make and soooooo yummy!! This was my first time making cookies from scratch!! They came out perfectly!! I tweaked the recipe a little...I don't like white chocolate so for the chocolate chips, I just put 2 cups of semi-sweet chocolate chips in totatl. I had read the reviews and some people said that it was toooo rich. The 2 cups of chocolate chips were the perfect proportion to the 1 cup of slivered almonds that I put in the cookies. I would definitely make them again!!

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has anyone tried to make these cookies smaller? If so how small did you make them and how long did they bake

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I changed the Cocoa to Watkins Cocoa and it gave it a deeper Cocoa Favor.. you can get samples and a catalog if you go to: WWW.Watkinsonline.com/Visionproducts

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I read all of the reviews before deciding for sure If I wanted to make these or not. I saw the recent episode, and really really wanted to try them out. However, once I got on here and read all of the negative and or questionable reviews, I had second thoughts. So....I decided, oh well, I love a good challenge, Ill follow the directions the first time and see what I think and then go on with adjustments for the second batch if need be. Well, guess what??? These cookies are perfect! I will make them again and again. The batter was fine, not crumbly or over-dry...I baked them at 350 for 12 minutes and they were perfect! Crispy on the outside, buttery and chewy on the inside...and just soooo rich and chocolately....PERFECTION!! Thanks Ina and Kathleen!

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Not sure what others are talking about when they say these are dry?? I just got a batch out of the oven let them cool 15 minutes and they are criispy on the outer edges, gooey in the middle, and the taste is unbelievably rich and decadent. Could it be that some are reading 1 1/4 Cups as 1 1/4 sticks of butter? It is 2 1/2 sticks of butter. Believe me, using that amount of butter, no matter how dry your batter is, the cookie will be moist! Check your measurements. Here is an answer to the Dutch Cocoa powder question. The Dutch Cocoa has been alkalized, or it's natural acidity has been neutralized. It will not react with baking powder. Using natural cocoa with the baking soda in the cookie will cause the dough to rise because the alkalai is reacting to the acid in the natural cocoa. She must want the cookie to be somewhat more dense since she is asking for dutch process cocoa.