KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES
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.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
TRIPLE CHOCOLATE-ALMOND EXPLOSION COOKIES
When published in "Vive Le Vegan" by Dreena Burton, these were called double chocolate, but since there are really three forms of chocolateyness I thought I'd better change the title :-) Otherwise, however, these cookies are pure, perfect decadence... they just beg to be shared with the world! (I highly recommend buying Dreena's book for more of the same experiences!) Note: My picture is of what I made my dad for Fathers' Day. :-) It took about a third of the whole recipe and was like a jumbo brownie-cookie! MMm-mm!
Provided by White Rose Child
Categories Dessert
Time 32m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
- In a separate bowl, combine the maple syrup, extracts and oil.
- Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
- Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
- Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.
Nutrition Facts : Calories 104, Fat 5.2, SaturatedFat 0.9, Sodium 88.9, Carbohydrate 14.6, Fiber 1.5, Sugar 8.1, Protein 1.6
TRIPLE ALMOND COOKIES
I love almond flavor - in anything! I came up with these cookies about 20 years ago when I was trying to figure out what to do with almond paste... I figured it out! These are really good, but a little pricy because of the almond paste. (Be sure to use almond paste, not almond filling).
Provided by GrammaJeanne
Categories Dessert
Time 30m
Yield 72 Cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and powdered sugar.
- Add almond paste, egg and extract. Beat at medium speed until smooth.
- Add baking soda, cream of tartar, salt & flour. Mix until well blended.
- Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
- Place 1 whole almond firmly onto top of each ball but do not flatten too far.
- Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
- Cool on sheet for 1 minute, then move to wire racks to finish cooling.
Nutrition Facts : Calories 166.2, Fat 10.4, SaturatedFat 3.7, Cholesterol 19.4, Sodium 90.3, Carbohydrate 16.1, Fiber 1.3, Sugar 7.7, Protein 3.1
TRIPLE ALMOND COOKIES (VEGAN)
These have almond butter, almond extract and chopped almonds. And no processed sugar! Vegetarian, too.
Provided by Outta Here
Categories Dessert
Time 30m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350*F.
- In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended.
- In a separate bowl, mix together flour, baking soda and salt.
- Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes.
- Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired).
- Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
- Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
TRIPLE CHOCOLATE ALMOND BISCOTTI
This is a decadent biscotti. The recipe comes from the Nestle company to promote their new "chocolatier" chips but any bittersweet chocolate could be subbed. These are rich and chocolate heaven. I have made them a couple of times the directed way and now plan to try different flavorings such as chocolate/orange...yum! This is not a difficult recipe at all.
Provided by JanetB-KY
Categories Dessert
Time 1h20m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- PREHEAT oven to 325º F & grease your baking sheet.
- MICROWAVE 2/3 cup morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 10 to 15 seconds; STIR. The morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- COMBINE flour, baking powder and salt in small bowl.
- Beat sugar and butter in large bowl until light and fluffy; add eggs and almond extract; beat until combined.
- Stir in melted chocolate; gradually stir in flour mixture then stir in slivered almonds and 1/2 cup morsels.
- SHAPE dough with floured hands on prepared baking sheet into 12 x 3-inch log; round top.
- BAKE for 40 minutes or until slightly firm to the touch and cracked on top; cool on baking sheet for 10 minutes.
- Slide log onto cutting board and cut into 18 even slices then return to baking sheet cut side down.
- Bake for additional 10 to 15 minutes or until firm. then remove to wire rack to cool completely.
- Place remaining chocolate morsels in small, heavy-duty plastic bag and microwave on HIGH (100%) power for 30 to 45 seconds; knead.
- Cut a tiny corner from bag and drizzle over cooled biscotti.
- Let stand until drizzle is set and store in airtight container at room temperature.
Nutrition Facts : Calories 219.1, Fat 12.6, SaturatedFat 6, Cholesterol 27.4, Sodium 121.1, Carbohydrate 26, Fiber 3.2, Sugar 9.3, Protein 5.2
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