Ah, chocolate. White chocolate, dark chocolate and cocoa bound together into a light-textured cookie with some slivered almonds. Perfect with a fresh cup of coffee. Or for any chocoholic.
How many times have you made something, from a recipe on the ‘net, from a major site on the ‘net, and had it go wrong? After I mixed up this batch of cookies and had the first tray in the oven, I went about entering it into MasterCook, so I ended up at the Barefoot Contessa site on the Food Network. Saw 5 stars. Good. I copied all the ingredients and directions over, then thought I’d glance at the reviews. Oh my.
Well, there was a bunch of stuff there. Good and bad. Some people thought no wonder it failed because it’s not Ina’s recipe. It’s from Kathleen King. Some people watched the segment on TV and said that absolutely she used 2 1/2 POUNDS of butter, not 2 1/2 CUBES of butter. Big difference, obviously! Some people who made these actually put IN 2 1/2 pounds of butter and thought the cookies were just fine. Really? Others thought the dough was dry (mine was). Too dry. Still others had added in an extra egg yolk (I put in a 2nd egg). Others added some oil. Others reduced the amount of flour. My cookies were already mixed up completely, so I didn’t have a lot of options. I tasted a cookie from the first tray, and although it hadn’t completely cooled yet, I thought they might be a tad dry. So that’s when I added in the extra egg, assuming it could still be mixed up in my stand mixer. Yes, that worked. The motor was barely able to keep the beater moving and mix in. The batter was much more like a typical cookie dough. It was far too late to add in more butter – others who tried this a 2nd time added in 3 cubes of butter instead of the 2 1/2 and thought that was perfect. Others felt that using unsalted butter was just off, but I only had unsalted, and I thought the cookies were salted sufficiently. And, just so you know, some people made the recipe exactly as printed and thought it was fine, even though the cookies were slightly dry.
What surprises me, after reading about 50+ reviews, is that people at the Food Network should have double-checked the recipe and put a disclaimer or something ON the recipe, if not from the beginning, or at least after all these people have commented that there’s something wrong with the recipe. If the recipe IS correct, then put a statement there stating so. Or state that there was an error during the taping of the show, that 2 1/2 cubes is correct. Or, is it really 2 1/2 pounds? It has been my experience that once a recipe goes up on the Food Network, it’s there and there it stays forever, without change or correction. They never (seem to) alter anything. Ever.
Fortunately, most cookies are a flexible medium. The science of them isn’t as exact as, say, a cake, or even a muffin or scone. Plus, what tastes good to one person may be awful to someone else. It could be the type of chocolate. It could be the texture. It could be the addition of nuts. It could be the sweetness. I prefer less-sweet cookies. Others think cookies need to be more like candy to suit them. So I guess you could say that cookies can be quite forgiving.
So when all was said and done, really all I did was add in another egg. The texture was much better – it had just a hint of crispy on the outside, and lovely, decadent softness on the inside. I happened to have some extra bitter chocolate chips on hand, so decided to use them here. I used Valrhona white chocolate and chopped the pieces myself from a small block. I’m not usually a fan of white chocolate – to me, if I’m going to eat chocolate, I want real CHOCOLATE – the dark stuff, not this by-product that is called chocolate. To me it isn’t chocolate at all.
As I was making these cookies I was already writing up this post in my head. Already starting to tell the story about why I made them. That day (last Sunday) we were going to Pasadena to go out to dinner with friends there (that’s about an hour’s drive north of us). Wayne and Lucy, when they come to our house, always come bearing gifts – flowers, or some homemade basil oil Lucy’s made, or some candied nuts she’s whipped up. Something. So not having anything in my larder that would qualify, I decided to make cookies. I also have some of the wonderful Lindy’s Cheesecake left over, so I’ll probably take a couple of slices to them. It’s over a week old, and needs to be eaten or be thrown out!
What’s GOOD: oh, well, the chocolate, first and foremost. I enjoyed the extra bitter in these cookies, but regular chocolate chips would be just fine. I liked the texture from chocolate chips, the white chocolate chunks, and mainly the almonds. If you like white chocolate, this will float your boat. You could even interchange the volume of white to dark. In fact, you could put in other nuts, or peanut butter chips instead of the white. The add-ins are quite flexible. Do note that I’ve changed the recipe slightly (added an extra egg for some extra moisture).
What’s NOT: really nothing as long as you make the necessary changes to the recipe (which are in the recipe below). A good all-around chocolate cookie with lots of extras in it.
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Kathleen King’s Double Chocolate Almond Cookies
Recipe By: Ina Garten, Food Network, 2012
Serving Size: 52
2 1/3 cups all-purpose flour
3/4 cup cocoa powder — Dutch-processed if available
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups salted butter — (2 1/2 sticks) softened to room temperature
1 cup sugar
1 cup light brown sugar — firmly packed, or use dark brown
2 large eggs
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips — [I used extra bitter chips)
1 cup almonds — slivered, chopped
1. Preheat the oven to 350°.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the eggs and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
4. 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 13 minutes.
5. 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.
Per Serving: 155 Calories; 9g Fat (50.0% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 111mg Sodium.

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