Double Chocolate Almond Cookiesina Garten Recipes

DOUBLE CHOCOLATE ALMOND COOKIES(INA GARTEN)

Double Chocolate Almond Cookies(Ina Garten) image

From Kathleen King, who has a great bakery in Long Island, and she made this with Ina on Barefoot Contessa.

Provided by Sharon123

Categories Dessert

Time 30m

Yield 52 cookies, 25 serving(s)

Number Of Ingredients 11

Ingredients

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 1/4 cups salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark brown sugar or 1 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 cup almonds, chopped

Steps:

Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Chocolate White Chocolate Chunk Cookies image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 40 to 48 cookies

Number Of Ingredients 11

Ingredients

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Steps:

Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Kathleen King's Double Chocolate Almond Cookies image

Provided by Food Network

Categories dessert

Yield 52 cookies

Number Of Ingredients 12

Ingredients

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

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