Triple Chocolate Almond CookiesUser Submitted Recipe
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 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 extract
½ teaspoon instant coffee
1 cup bittersweet chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup sliced almonds
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 on medium high speed until light and fluffy. Add the egg, vanilla and instant coffee. With the mixer on low, add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds, mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment paper. Bake for 15 minutes.
Cool the cookies on the cookie sheets over a wire rack. The cookies should be very soft when they are just out of the oven. They will firm up as they cool.