Kathleen King's Double Chocolate Almond Cookies

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I followed the printed recipe, and they came out so well. Really, really delicious. I had a hard time finding dutch process cocoa, but was able to find Ghiradelli all natural premium baking cocoa - sweet ground chocolate and cocoa. I think it's a blend of cocoa and chocolate, but the result was fantastic...

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To Dee from Westvill, NJ or others who have trouble finding dutch-processed cocoa powder, go to Williams-Sonoma store and they have the exact same dutch-proceed cocoa powder Ina uses for her recipes. They are excellent, don't even bother with other supermarket kinds, they is a HUGE difference between.

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I viewed the program again because of all the confusion about the butter. She said 2-1/2 CUPS, NOT STICKS. But the online recipe calls for 1-1/2 cups of butter. Wish they wouldn't do that.

Also one poster said they used walnuts on the show but they did not. They definitely used almonds.

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I am very impressed that Kathleen took the time to post on this list. Thank you Kathleen.....you seem like a very down to earth and a very gracious person.

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I didn't have any almonds so I used roughly chopped pecans. All I have to say Is YUMMMMMMY. Now that is a cookie.

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to all of us confused bakers, you'll note that Kathleen corrected herself and it is
INDEED 1 1/4 c.butter like some stated. Next hiccup, however, she said 375 for
temp on the show-good eye Sonia.

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I made these after the snowstorm of the century here in the Washington, DC area. I just happened to have all the ingredients on hand. I took them to a Super Bowl party and received rave reviews.

In reference to the butter question, I watched the episode again, and noticed that Kathleen King had 2 1/2 sticks of butter on the counter, but when she added the butter she said 2 1/2 cups. I followed the recipe exactly as written online and they came out perfect!

I baked them at 350, not 375 as stated in the show.

I wil definitely make these again.

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I can't find the processed cocoa powder in my store. I looked up Dutch-processed cocoa powder to see what the difference is. It says since it is neural and does not react with baking soda it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient amounts used. This recipe has baking soda in it.

Can you substitute regular cocoa powder, (such as Hershey's in this cookie recipe?

Very anxious to make them!

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The written recipe is correct, 1 1/4 cup salted butter, I cannot remember what I said on TV, but I apologize if it was different. I also add salt to the recipe, even though I use salted butter. The flour is 2 1/3 cup all purpose. I hope I have settle the confusion and answered the questions from the comments. Thank you for taking the time to try the recipe. Enjoy!
Kathleen

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I made these cookies yesterday and used the amount of butter suggested on the show 2 1/4 cups. Way to much butter. Use what is in the recipe on the Food Network site 1 1/4 cups. My cookies came out thin not chewy and very greasy. Yuk!!!