Kathleen King's Double Chocolate Almond Cookies

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This is the best cookie recipe. I made the cookie but add less sugar and less white chocolate due to my health condition. It came out really good.

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Flavor was very good for those of us with a thing for chocolate. I had saved this recipe awhile back and used it as a back up when another cookie recipe fell through. I did not take the time to go back and look through the reviews and had forgotten about the butter this round. It depends on how you like your cookie, and everyone is a bit different, but for me the cookie could have been a tad bit softer on the inside, so next time I will try making them with 3 sticks of butter instead of 2 1/2. Using room temp butter and egg makes a huge differenc and making sure to cream the butter and sugar well will take care of the grittiness issue some were having. Used a small ice cream scoop and got 42 cookies. Another great recipe from Ina.

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For tlltsco_10902740--post from 11/22/10: To eliminate grittiness in this type of cookie recipe, I always cream the butter first, then add the sugar and mix for several minutes. After adding the egg and vanilla, mix really well again. I hope this helps.

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These cookies are yummy but mine are gritty? Any suggestions.

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AWESOME recipe! These flew out of the cookie jar.

For the butter confusion: I used 2 and 1/2 sticks of butter, and they were perfect.

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Taste good but the dough and the cookies fall apart

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I made this only leaving out the nuts and they were fantastic. I used the 3 sticks of butter like everyone said instead of what is written on the recipe and they were so moist and soft that they kept falling apart. Very yummy for a chocolate lover and easy to make!

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I just made my first batch of these delightful cookies and will definately make them again. The only thing I changed was the nuts. My husband does not like almonds so I substituted his favorite, black walnuts and they are really so delicious. The only other thing I did was use a half cup of light brown sugar and a half cup of dark brown sugar. I can really tast the butter in them as well. I used my medium cookie scoop from Bed Bath & Beyond and got 54 cookies out of the recipe. I'll take some of these to my chocoholic neighbor this afternoon. Thanks Ina for another great recipe.

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These cookies are so good, I haven't stopped making them for 4 consecutive weeks.

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I too was a little confused between the show and the recipe posted here. I decided to up the butter a little bit like some of the other reviewers and used 3 sticks (1 1/2 cups. Typically I use less chips than called for when making chocolate chip cookies, but I followed the recipe's suggestion thinking that this might prevent any dryness that others had experienced. I also pulsed "Cocoa Roasted Almonds" (it's what I had in the food processor to add them for texture instead of nuttiness - typically not a big fan of nuts in cookies. I checked them at 10 minutes and pulled them at 12. These were excellent! I will make them the very same next time. Thank you Ina, and thank you reviewers for all the suggestions.