Kathleen King's Double Chocolate Almond Cookies

I love chocolate cookies, especially if there are chocolate chips in there...  I was watching an episode of Barefoot Contessa on the Food Network and she had a guest on by the name of Kathleen King. 

I knew I had to make these cookies!!!

Kathleen King's Double Chocolate Almond Cookies

Ingredients

2 1/3 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder

1 teaspoon baking soda

3/4 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

1 cup white chocolate chips

1 1/2 cups semisweet chocolate chips

1 cup almonds, chopped

Directions

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.

Peanut Butter Chocolate Chip Cookies

I was in the mood to make some cookies recently. My family loves homemade cookies. So I went thumbing through my cookbooks and came across this Peanut Butter Chocolate Chip cookie recipe by Curtis Stone.

I absolutely love peanut butter and chocolate together (fav chocolate bar Reese's PB cups). These cookies are very easy to make.

Peanut Butter Chocolate Chip Cookies

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chunky peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
8 tablespoon (1 stick) unsalted butter, at room temp
2 tablespoons honey
1 large egg
1 teaspoon pure vanilla extract
5 ounces semisweet chocolate, coarsely chopped

Preheat the oven to 350F. Line 3 large heavy baking sheets with parchment paper.

Mix the flour, baking soda and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the chopped chocolate.

Scoop about 3 tablespoons of dough for each cookie onto the prepared baking sheets, spacing them 2.5 inches apart. Back for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Let the cookies cool on the baking sheets for 5 minutes. Then use a metal spatula to transfer the cookies to a wire rack. Enjoy the cookies warm or let them cool completely.

*** I used creamy peanut butter. My kids really don't care for nuts in their foods. I also use my small ice cream scooper to measure out the dough.