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Kathleen King's Double Chocolate Almond Cookies Recipe

Kathleen King's Double Chocolate Almond Cookies

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Average Rating:

Total Reviews: 194

Showing 131-140 of 194

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  • on February 14, 2010

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    i made these cookies yesterday and i used 2 eggs instead of 1 and 2and a half stix of sweet butter, they came out great my kids and husband enjoyed them they loved how very choclate they were. i love ina and she has done it again thanks and kathleen

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  • on February 13, 2010

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    I made these cookies a couple of weeks ago (after the show first aired according to the published recipe (I subbed coarsely chopped pecans for almonds, because I didn't want to go to the grocery store on Super Bowl Sunday just for almonds. I baked the cookies for about 13 minutes, and they turned out perfectly.

    At my husband's request, I made a second batch today--leaving out the nuts and adding in 3/4 cup of peanut butter chips--essentially doing a double chocolate chip peanut butter cookie--and used unsalted butter instead of salted butter. They turned out perfectly again, and were wonderful with the variation.

    By far, one of the best cookie recipes I have ever encountered, and so easy to make. Some comments have posted about the difficulty in mixing towards the end or the dry consistency of the batter. I found that it works best to combine the add-ins (chocolate chips and nuts before adding to the butter, and mixing slowly. They are also easier to form by rolling into small meatball-sized balls in my hands, rather than using a scoop.

    Will make these over and over again!

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  • on February 13, 2010

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    Delicious! A bit hit at our house and super easy to make.

    Thanks Ina (and Kathleen!! Another great recipe!

    Ana

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  • on February 13, 2010

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    My family loved these! They're our new favorite cookie:

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  • on February 13, 2010

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    These cookies were very delicious and indulgent. I left out the almonds and made them smaller (used a 1 tablespoon scoop and cooked them for about 12 minutes. They came out great. Perfect for Valentine's Day!

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  • on February 12, 2010

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    I followed the recipe except using walnuts intead of almonds. 1 1/4 cups of butter, 350 degrees for 15 minutes.were just right. But I only got 40 cookies, not as many as the recipe said (52. My husband and other family members loved it. This recipe is a keeper.

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  • on February 12, 2010

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    These are fantastic cookies. Soft, moist and just the correct amount of chocolate. I thought it might have too much chocolate but it was just right. I followed the recipe from the website exactly and had no problems. However, the dough was very hard to mix even though it was moist . As someone else said I also had to mix the dough and add the chocolate and nuts by hand. It was easy and worth the effort. Everyone in the office thought these were some of the best cookies I have ever made for them. I baked the cookeis at 350 degree for exactly 15 minutes and like the recipe stated they came out VERY soft but firmed up as they cooled on the cookie sheet. This was an easy recipe and one I will make over and over again.

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  • on February 12, 2010

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    Kathleen and Ina, thank you for this excellent recipe. I used it as is without the 2 1/4 cups butter( used 1 1/4 C. and used a 350 oven and added 1 tsp cinnamon. The first batch came out rounded as they didn't spread. The second and third were great as they received a little push with a spatula on top to slightly flatten them. They were the best chocolate cookies I have ever made and my wife's office crew will back me up on this.

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  • on February 11, 2010

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    yummy!!! next time i would put more almonds because I couldn't really taste them. Also, I used real butter and margarine and still was great. mmmmm

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  • on February 11, 2010

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    On the show they said 2 1/4 C Butter and I believe that is the correct amount not 1 1/4 C.
    Also on the show they recommended 375 degrees cooking temp. for around 11 minuets.
    ANYONE see this??? I made today w/ 2 1/4 C butter @ 375 and they were great!
    ANYONE ELSE???

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