Kathleen King's Double Chocolate Almond Cookies

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i went back to double-check this show on my dvr and when she said she bakes them(she said it twice at 375 i freaked,my oven was at 350,as the recipe stated,with the first batch in....i hope they're done!!!!

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I just made a batch of these cookies for a long drive to a ski resort. While baking them a plumber came by for a scheduled visit. I gave him one. He was so happy he said if I happen to look out the window and see 2 plumbers walking along, we just want more cookies!!

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Wasn't a big chocolate cookie fan until I made these. They are delish. Next time I want to use some almond extract in place of some of the vanilla, and maybe dry toast the almonds (i used slivered in a non stick pan first. And then the 3rd time I make them I want to use pecans as they are my favorite nut. Has anyone else tried them this way yet? At any rate, I will make these again, this recipe is a "keeper"! thanks for the great recipe, ina and Kathleen!

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I've tried a lot of chocolate cookie recipes and this one is by far the best. It turned out great. I thought the dough was a little dry at first, but they baked up just great. I went with the 375 degrees that Kathleen mentioned in the show, not the 350 from the recipe. I cooked them for about 13 minutes for a softer cookie, 15 minutes if you want a crunchier cookie. Thanks Ina and Kathleen. You were so fun to watch!

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I, too, was home today for the New York Blizzard of 2010. I watched the show the other night and knew I had to make these cookies. I often go to Kathleen's bakery in South Hampton. These cookies came out great. They were chewy and chocolately!!!! I will definitely make them again. Thanks Ina and Kathleen!

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Baked these cookies today & it is just delicious. Followed the recipe as wrtten here & it came out real good. All of us just loved it. Will make them again & again

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These cookies are outstanding! I'm a huge fan of Ina and thanks to Kathleen she has done it again. I was home from school because we had a snow day and decided to make these cookies after seeing them on Barefoot Contessa Back to Basics. I will definatley make these cookies again! I also followed the exact recipe that is on the website except I did not use the nuts because my brother and sister don't like nuts. Thanks Ina and Kathleen!

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I braved a blizzard to get to the store to purchase the ingredients to try this recipe after watching the show. After all, Ina declared them to be "the best." However, I rely very heavily on the user's comments, and I was sorely disappointed to read some of the poor reviews. On one hand, the negative comments encouraged me to try the recipe myself--I'm the executive chef and owner of an Italian restaurant--and from the looks of the recipe and ingredients I didn't see anything that troubled me. In the end, I went with the outstanding reputation of Ina Garten, who has never let me down. She simply wouldn't endorse a recipe that was top notch. I just sampled a cookie from the first cooled batch, and let me tell you, it's every bit worthy of my 5-star rating. And, by the way, I've rewatched the show several times and I do believe that Kathleen said 2-1/2 "sticks" (not "cups" of butter, which is one and same as 1-1/4 cups of butter.

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These cookies are to die for! And even better with a glass of milk. The combination of flavors are great. I saw the episode and had to try them...so glad I did. This recipe is a keeper.

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These were good and very easy to makes. I used less chocolate chips and no almonds becasue we don't like nuts in our cookies. I used a small ice cream scoop to put cookies on baking sheets and had no problem with them falling apart. Also I used maragarine instead of butter and maybe thats why mine didn't fall apart. Also butter is more expensive.