Kathleen King's Double Chocolate Almond Cookies

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I just made these exactly as the recipe stated and I agree with the others that said it is a very dry batter. With both chips and the almonds, the batter barely stuck together. Tasted good but not as good as Ina's chocolate white chocolate chunk cookies. I felt they were also kind of salty with using salted butter instead of unsalted.

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I had these cookies at a graduation party and I couldn't just have one. My sister-in-law made them, and she said the trick to avoid a dry cookie is to follow the directions and use an ice cream scooper. These cookies were out-of-this-world delicious!! I'm planning on making them at my annual cookie exchange for the holidays!

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I just made these cookies and they are fabulous! I'm just wondering if everyone got 52 cookie out of the recipe. I made them the size they suggested and they were done in 15 minutes, but I only got 38 cookies out of the batch. How about you?

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These cookies were dry and just tasted...okay. If you want a really good cookie, try Ina Garten's chocolate white chocolate chunk cookies. They were much better than these.

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I just ate one of these hot from the oven. It had a deep chocolate flavor and was deliciously soft in the middle; I expect they will become a bit more crisp as they cool. Very easy to make and just fabulous. They're very rich, so one cookie (okay, maybe two is pretty filling. They would make a fabulous dessert with some ice cream.

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These cookies are outstanding!!!! I did make them without the nuts as I have young kids who don't eat nuts in their baked goods! I also cut the chocolate chip amount in half and there were still more chips than a cookie needs. These cookies are the kind you can't stop eating. A chocolate lover's dream!

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For years, I have been searching for the *perfect* chocolate chip cookie. I am thrilled to be able to say, my search has ended. This cookie is it! Even though I didn't have cocoa powder on hand, and had to substitute with flour, they were still declicious. Ditto with almonds, but walnuts seemed to work just fine.

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I have been working shift work for 27 years, and let me tell you, the once-a-week midshift has become unbearable for this old lady! I frequently bribe the "new guys" with cookies to trade out of these dreaded all night marathons. Yesterday, I made these cookies and took a double batch to work. EVERY person on the crew came to rave about how good these cookies are! Thanks, Ina and Kathleen for few more months of midshift-free bliss!!!

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Please don't listen to the naysayers! They might be working with a hand held mixer or maybe they didn't let the butter soften, etc. It did fill up my KitchenAid mixer bowl, so it makes a lot of cookies! Anyway, this recipe is great and the cookies turned out fantastic. The only thing I did differently was not to bake them so long...13 minutes is long enough. I also used my convection setting on my oven, set at 350.

Tips: 2 things I always do that work for me when making cookies of any kind: I use Silpats (silicone baking mat on my cookie sheets, rather than parchment paper and I chill the dough before baking (about a half hour or so. I also use a small ice cream scoop to make consistently-sized cookies. Finally, I let the cookie sheets and Silpats cool before putting more in the oven. That way, the dough stays cool and the cookies come out nicely rounded, rather than flattens out. Hope that helps!

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These cookies were fantastic. The dough wasn't too dry at all. Crispy on the outside and chewy in the middle. Get a tall glass of milk to help equal out how rich these cookies are.