Chocolate Almond Cookies

Name: Chocolate Almond Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 1/2 dozen, 42 serving(s)
Ingredients: 1 cup butter or 1 cup margarine, softened; 1 cup sugar; 1 large egg; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup cocoa; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup Hershey's semi-sweet chocolate chips; sugar; slivered blanched almonds

Submitted by RecipeNut

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Ready In:: 25mins
Ingredients:: 13
Yields:: 3 1/2 dozen
Serves:: 42

ingredients

1 cup butter or 1 cup margarine, softened
1 cup sugar
1 large egg
¹⁄₂ teaspoon almond extract
¹⁄₂ teaspoon vanilla extract
2 cups all-purpose flour
¹⁄₂ cup cocoa
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₈ teaspoon salt
1 cup Hershey's semi-sweet chocolate chips
sugar
slivered blanched almonds

directions

Beat butter and 1 cup sugar in large bowl until fluffy.
Add egg, almond and vanilla extracts; beat well.
Combine flour, cocoa,baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough.
Stir in small chocolate chips.
If necessary, refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 350°F.
Shape dough into l 1/8-inch balls; roll in sugar.
Place about 2 inches apart on ungreased cookie sheet.
Place three slivered almonds on top of each ball; press slightly.
Bake 9 to 10 minutes or until set.
Cool slightly.
Remove from cookie sheet to wire rack.
Cool completely.

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Reviews

This recipe is allright upto the first 10 steps. Well, after these were baked for 10 minutes, when I opened the oven door, what I saw was that the cookies were floating in a pool of butter(the butter of the cookies itself), I did not grease the cookie sheet like you said. I was furious. Just closed the oven door, leaving the cookies inside. After 50 minutes when I opened it, lo and behold, I saw that the cookies were perfectly done! What a surprise! Then, I transferred them onto a plate and allowed to cool completely, after which, I have stored them in an airtight container to serve as n when desired. Thanks, its a tasty cookie, but these comments would help everyone trying this in future.

Charishma_Ramchandani
I switched the cocoa with hazelnut chocolate milk mix and the cookies turned out delicious!

galianoboy
Very very rich and elegant cookies. I followed the recipe almost exactly except I doubled the amount of almond extract. These are wonderful. I baked them for 13 minutes and didn't have any butter problems.

Kting