Sunday, February 7, 2010

Kathleen Kings Double Chocolate Almond Cookies

I was watching Ina's new episode yesterday and she had a friend on showing her how to make chocolate almond cookies. They looked so amazing that I got up and started making them. I looked up the recipe on the food network and was surprised to see that it only called for 1 1/4 c. of butter online, when I was certain that she used 2 1/4 cups on tv. O well-I just proceeded and started making them from what the recipe online said. As the first batch was baking I decided to read some reviews about the recipe. Every review that was posted so far was saying how "the cookies turned out horrible because the butter measurement is off". I decided to rewatch the episode and find out for certain how much butter she used, and sure enough, it was 2 1/4 cups! I was expecting the cookies to turn out horrible, but they didn't! Quite the opposite actually, they were one of the best homemade cookies I have had. They had such a dense yet moist texture. If I didn't know it was missing a cup of butter I wouldn't have thought there was anything wrong with these cookies. I am however going to make these cookies again this week with the proper amount of butter. I think they could be even better, because they did get a little dry the second day, and I think if I used 2 1/4 cups of butter they would be more "gooey". Anyways here's the recipe, after I make them again with the full amount of butter I will do another post and let you know how they turned out:)

Kathleen King's Double Chocolate Almond Cookies


  • 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 salted butter, softened to room temperature (I just found out for certain 1 1/4 c. is correct, disregard all of talk about 2 1/4 c. :) )
  • 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 (I used 1/2 c. semi and 1/2 c. milk)
  • 1 cup almonds, chopped (I left out because I didn't have any)


Preheat the oven to 350 degrees F. (Recipe on tv also says to preheat oven to 375, I baked mine at 350 and they turned out fine, but I also used a cup less butter)

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. (Mine were perfectly done at 12 minutes, check at 10 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.


  1. I'm glad I was at your house when they came out of the oven. One of the best cookies I've ever had. I think they were even better the next day. I don't think they need the extra butter. Can't imagine them being better, but you never know!

  2. Hey Carly. I hope everything is going well with your pregnancy. Do you have a fabulous sugar cookie recipe? I am craving some and want to decorate with my son. Since you have so many other cookie recipes I thought I'd ask!

  3. So weird that she used 2 1/4 on tv but said that 1 1/4 was the right amount........ Anyway, they look delicious!

  4. I just randomly found this blog on my friend natalie's blog, aaand... I LOVE IT! Good pictures, and I. Of course loooove sugar. It all looks devine! But I especially love the pictures for the gingerbread house adoreable. So thanks for enriching my life :) I'll come back often

  5. Yesterday I ate the last cookie from the bunch you sent home with me. Third day and still so yummy. I'm so glad to have found a new, terrific cookie. Make more for me K?

  6. Yep - scribbling recipe madly. Always looking for new cookie recipes . . . I do so love to drop by here when I'm in the neighborhool :)


  7. Thank you so much for clearing up the question regarding the butter. I watched this episode months ago and decided then I wanted to make these cookies and elected to make them this weekend for MIL's birthday.

    I was distressed when I viewed the comments regarding how dry they were and the questions about the correct amount of butter...
    I am so grateful you cleared that up. Thank you, thank you, thank you!

    Great cookies. I suspect the secret is to not over bake :)

  8. Hi I'm just wondering-you said you found out for sure the 1 1/4cup butter is correct. I was wondering what is your source-how did you find out 1 1/4 c is correct? I've watched the video several times and always thought she used 2 1/4 STICKS of butter. A point I'd like to make for the many folks who said they made this recipe w/ 1 1/4c butter and they turned out dry. One of the most important things I tell my students is to make sure your oven is actually 350 degrees when you set it to 350F. All our ovens work differently and one of the most common reasons for discrepancies in these recipes is your oven. Go to Wallyworld or Kmart or where ever you like to shop and buy yourself an inexpensive oven thermometer and put it in your oven and calibrate it-then if it is off as so many are, you can adjust your dial for however many degrees oven is off. Thought this might help some of those who are confused. Have a good day-bakerchris

  9. chris-

    Kathleen actually made a comment on the food network site and said the recipe is correct, 1 1/4 c. salted butter. Hope that helps! You can actually go to the recipe on the food network website and see the comment Kathleen wrote herself that clears up the confusion. Happy baking!