Kathleen King's Double Chocolate Almond Cookies

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These cookies are delicious. However, they are very difficult to hold together. I wound up, as others did, using my hands to form together. They are really delicious.

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I had difficulty mixing this batter. I used my Kitchen Aid and toward the end it was really hard processing it. I added the nuts, and chips by hand. I had to actually mix it with my hands because the batter was so stiff. I too heard Kathleen say 2 1/4 cups butter and tought it was quite a bit. Although I did follow the recipe exactly it might have been better with a bit more butter. I thought the cookies would spread a little but they didn't. Hershey's makes dutch processed chocolate. Its sold right in the baking aisle, next to the powdered unsweetened cocoa. The cookies are really dark, which is what happens with dutch processed cocoa. I don't think I will make these again.

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This is the first review I'm writing on FN, 'cos i just had to. This is a gr8 recipe. Initially i thought that the dough was too dry, but the trick is to hand mix them towards the end, i.e. fold in the chips and almonds manually and get it to a doughy consistency as you would a pizza dough. Initially when i just tried with the hand mixer it was too dry. The timing, temperature and everyting else is perfect........Will definitely make them again! Thanks Ina !!

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Check it out-

Ingredient wise, follow the recipe (Kathleen's own review validates this and clears up the 'butter' issue.. but when in doubt, follow the recipe the first time, then tweak whatever component that you're not diggin the next time.

My mother used unsalted butter and baked the cookies for 15 minutes only to find them a bit too crunchy. She put a piece of bread into the cookie container, however, and the cookies moistened right up.

I used the salted butter (for I prefer the wholeness that salt brings to sweet baked goods, unlike some people in my family...lol and found that perhaps it makes the dough richer.

I also live a mile high so I added a tablespoon of flour and baked the cookies for 11 minutes. They are superb.

You gotta work with the dough in order to incorporate all of the ingredients a bit, but it's not like it's difficult. .. Gotta give it all of your love.

If you love the combination of chocolate-almond, try this recipe for sure...i can't even begin to describe the aroma of this dough, let alone the taste...c'est extraordinaire!

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I would loved to try this recipe but exactly how much butter is it and and at what temperature do I bake it?
I'm not good at measuring butter by cup unless it's melted.

1. Is it 2 and a half cups , 2 and a quarter cups or 1 and a half sticks of butter?

2. Is it 1 cup packed brown sugar?

3. Is it light or dark brown sugar?

4. Do I bake it at 350 or 375 degrees?

Some are saying it's real dry and some say it's nice and crunchy on the outside and chewy on the inside.

WHICH IS IT??

EAGER TO TRY THE RECIPE!!!!

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There are a few mistakes with this recipe. On the video Kathleen states 2 1/4 cups of butter and here on the website the recipe calls for 1 1/4 cups of butter. Which one is it?
Also, Kathleen mentions the cookies are baked in a 375 degree oven for 15 minutes. The recipe calls for 350 degrees.
Please advise on this recipe. I am interested to know what the measurements your viewers are using who already rated the recipe.

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I read everyone's reviews and decided that because of all the rave comments I would try them too. As I was making them, I noticed that the batter was really quite dry. I kept looking at the recipe to see if I forgot something and I had not. I cooked them for only 13 minutes and they still fell apart because they were soooo dry. I usually love all of Ina's suggested recipes but this was not a success. Sorry Ina. I would not waste ingredients on this recipe. I would reserve them for her other delicious recipes that are out there for the baking. If someone has a suggestions as to what I amy have done wrong, please write in a let me know.

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I have to agree with one of the most recent reviews. These have to be one of the best cookies I have ever made in my life! Texture, flavor, everything is just fantastic! It's no wonder Tate's is one of the best bakeries in the Hamptons! Thanks Ina and Kathleen for sharing!

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I am on this website all the time and have never written a review until now. This recipe deserves a five star review. It is unbelievable delicious! The best tasting cookie I have ever had in my life. I used Valrhona unsweetened cocao powder and instead of chocolate chips, I chopped up a Ghirardelli white chocolate and semi-sweet chocolate bar to create chunks. WOW!!!

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I saw this first on the show last week, but with all the comments and confusion, decided to wait until the show aired again, as it did today. Between watching the show and Kathleen's comments (thanks sooo much for clearing up the butter thing.... I decided to give them a try, and was glad I did! I used Hershey's Dark Cocoa Powder and dark chocolate chips (my husband prefers the dark chocolate and they turned out rich and chewy, like a brownie! I think I will use walnuts or pecans next time; the almonds were a bit hard. Other than that, great stuff!!!! I have been looking for a good chocolate cookie to add to my cookie recipe book, and now have found it. Thank you Ina and Kathleen!