Goooood Morning Folks and HAPPY FRIDAY!!!! Welcome to the beginning of the weekend!
Well it is finally Friday. It has been one of those weeks where the weekend seemed like it would never come. It is definitely the perfect day for "Diving Into Decadence" where every Friday I will be bringing you an incredibly decadent dish to get your weekend going.
Today we are starting off the weekend with a fabulous Double Chocolate Almond Cookie! Truly decadent and incredibly delicious. The cookie is moist, chocolaty and the almond gives a great contract to the texture with a perfect crunch!
Looking for more decadent dishes? Check out "Diving Into Decadence" in the category section in the right side bar.
Recipe adapted from Tate's Bake Shop
Double Chocolate Almond Cookies
2 1/3 cups all-purpose flour
¾ cup Dutch-processed cocoa powder (I used Pernigotti)
1 teaspoon baking soda
1 teaspoon salt
3 sticks unsalted butter, room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
2 tablespoons strong brewed coffee, room temperature
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chunks
1 cup almonds, chopped or sliced
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powders, baking soda, and salt. Whisk until combined. Sift ingredients if necessary.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg, coffee 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 a two tablespoons 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.
Click here for a printable version of this recipe - The Slow Roasted Italian.com