Thursday, August 23, 2012

Chocolate-Almond Cookies

My brothers had friends over again! I found a recipe for chocolate-pistachio biscotti on Martha Stewart's website that I wanted to make. Apparently, they weren't very good biscotti, but some people said they made great cookies.

Chocolate-Almond Cookies (adapted from
Makes about 40


6 tablespoons unsalted butter, softened
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4-1 cup (depending on how many you want) unsalted roasted almonds, coarsely chopped
2/3 cup chocolate chips


Preheat oven to 350 degrees. Cover two baking sheets with parchment paper and set aside.
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.

In an electric mixer, cream butter and sugar until light and fluffy.

Add eggs and beat until well combined.

Add flour mixture and beat until it forms a dough ball.
Mix in chocolate chips and almonds.

Form dough balls with a 1-1/2 inch ice cream scoop and place on parchment-covered baking sheet.

Bake for 11-14 minutes, or until cracked and dry on top. The middle should be gooey.

These are delicious... at first. Right out of the oven, they had a crisp outside and a gooey inside and tasted very fudgey.
However, after cooling, they were dry and bland. In addition, I thought that a full cup of almonds was too much, but some people like lots of nuts in their cookies. No matter what, though, there weren't enough chocolate chips. The original recipe only called for 1/2 cup, so I bumped it up to 2/3 for posting. I salvaged these by freezing them; I'm going to mix them into ice cream. (Actually, they're pretty good by themselves when frozen.)
Still, mediocre biscotti make mediocre cookies.

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