While looking through my sister's recipes this summer, I came upon this one. It looked so good with the chocolate-almond flavor that I decided to make it soon after I got home. My sister says these are good with different chips, and if you want a choco-pb cookie, leave out the almond flavor (maybe sub vanilla) and use peanut butter chips. I used two chopped white chocolate bars, since I can't get white chocolate chips here. (Real white choco chips are getting pretty hard to find anyway, in the U.S.) The recipe has optional nuts; I left them out since I was making these for a group of people.
I made these twice; the first time, I used dark cocoa powder, and really liked how they turned out. (The photo shows the cookies made with dark cocoa). The second time, I used regular cocoa powder. I also tried making them into a plain chocolate sugar cookie by leaving out the white chocolate, but they are definitely better with the white chocolate.
Chocolate Almond Cookies
from TOH, via my sister
1 cup butter, softened
3/4 cup packed brown sugar1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) real white chocolate chips (or chopped bar)
1 cup chopped almonds, optional
1. Preheat the oven to 375°. In a bowl, cream butter and sugars. Add egg and extract; mix well.
2. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well. Stir in the chips and optional nuts.
3. Drop by teaspoonfuls (I used my regular cookie scoop) onto ungreased baking sheets. Bake for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks; cool completely. Yield: about 4 or 5 dozen.
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