Food Network's Ina Gartner (recipe courtesy of Kathleen King).
DOUBLE CHOCOLATE ALMOND COOKIES
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 tsp baking soda
3/4 tsp 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 tsp vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped
Preheat oven to 350 degrees F.
In medium bowl, combine flour, cocoa powder, baking soda, and salt.
In bowl of electric mixer fitted with paddle attachment cream butter and sugars. Add egg and vanilla and mix together. Add flour mixture and continue mixing until just combined.
Add chocolates and almonds and mix until combined.
Using two tablespoons or small ice cream scoop, drop dough two inches apart on sheet pans lined with parchment.
Bake for 15 minutes.
Cool cookies on cookie sheets.
The cookies should be very soft when they are removed from the oven. They will firm up as they cool.