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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 71-80 of 194

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  • on August 25, 2010

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    I usually don't like chocolate cookies at all, but I thought I would give these a try and I am glad I did. They are easy to make and absolutely delicious. I am still a die hard nestle chocolate chip cookie fan, but these are now my second favorite cookie. Can't make them to often because I would eat them all at once. Thanks for sharing this great recipe.

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  • on August 24, 2010

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    Wonderful cookies, and I prefer them with milk chocolate chips, and good quality white chocolate chips and they come out very, very good. Thanks!

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  • on August 24, 2010

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    What wonderful cookies - and so easy to follow! I'll definitely make these again. Sandie

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  • on August 23, 2010

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    Another great cookie! Thanks Ina for bringing on Kathleen. Would love to see more of her cookie recipes!! : As always Ina you're the best!!

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  • on August 22, 2010

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    i read the reviews and i am puzzled as to why so many negative comments. i followed the directions and the cookies came out amazing. the show was on t.v. at the e.r. yesterday and my husband drooled over them so i looked up the recipe this am and made his day.... weather or not its Ina's recipe or not she would not suggest something that was not good.

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  • on August 21, 2010

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    I couldn't wait to try this recipe and tried it exactly as written. Incredible! Not being a huge lover of white chocolate or nuts in baked goods, the next time I omitted the nuts and use all dark chocolate chips or chunks -- WOW! Everybody loves them.
    I also will scoop them out on a cookie sheet and freeze them unbaked. Take out what I need -- they defrost while the oven preheats -- and bake for 10 minutes at 350. Great home baked cookies in minutes!

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  • on August 21, 2010

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    If you will please look closely at the recipe it says...
    1 1/4 cups (2 1/2 STICKS salted butter, SOFTENED TO ROOM TEMP
    1 1/4 cups = 2 1/2 STICKS and the temp of the butter is REALLY important! You cant just microwave it and put in halfway melted butter, neither can you put in butter straight from the fridge and expect it to cream right! you must read a baking recipe like you would the ingredients from a chemistry set or it will blow up in your face every time!

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  • on July 26, 2010

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    Have tried this recipe TWICE, watching the show over and over on
    the DVR, to make sure I have the ingredient amounts correct.
    First time, a melted disaster! Second time - so-so - but after
    reading everyone else's comments about the discrepancy between
    the quantities of butter - I'm really confused! The show says 2 1/4 cups
    butter, the recipe on the site say 1 1/4 cups. Using the show's amounts (2 1/4 cups butter I just added extra
    flour to bulk up the recipe. The cookies came out a little more
    puffy - but still not great.
    So what IS the answer? 1 1/4 cups of butter and a dry cookie?
    Hmmm.....

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  • on June 29, 2010

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    I just made these cookies. The batter was so dry that the dough would not hold together. I used unsalted butter. After baking when they were cool they were so hard. I think the recipe should call for two eggs. This one is not a keeper. But then again it;s not Ina's recipe.

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  • on May 26, 2010

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    The recipe on the web site says 1 1/4 cups butter. Watching the show with Kathleen and Ina shows the addition of 2 1/4 cups butter. Kathleen says the same amount.

    This explains the dryness some of you expierenced.

    SOOOO good!

    Thanks Ina!

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