Triple Chocolate & Almond cookies

Also known as my “death by chocolate” cookies. Very rich, dense and sweet but not cloying.

One recipe makes for 4 dozen cookies or more, so plan to share them.

2 1/2 cup flour
2 table spoon almond liqueur
3/4 tea spoon baking powder
3/4 tea spoon baking soda
3/4 tea spoon salt
1/2 cup cocoa
1 cup butter (2 sticks)
1 1/2 cup sugar
1/2 cup brown sugar
2 eggs
3 tea spoon vanilla extract
3/4 cup milk chocolate chips
3/4 cup mini semi-sweet chocolate chips
100g of slivered almonds



1. Pour the almonds into a cake mold or on a small cookie sheet.

2. Set the oven to broil and cook the almonds until brown and fragrant. Remove from oven and transfer immediately to a cold bowl. Set aside and allow to cool completely.

3. Pre-heat the oven to 375F.

4. Cut the room temperature butter into chunks and put in the bowl of the mixer (or large mixing bowl)

5. Beat the butter until it is a bit lighter and fluffy. Scrape down the sides of the bowl.

6. Add the eggs one at a time, beating well between each. Add the almond liqueur and the vanilla extract.

7. In a large mixing bowl, combine the flour, sugar, brown sugar, salt, baking powder and baking soda.

8. Add the dry ingredients to the wet ingredients in 4 steps, until everything comes together.

9. In a very large mixing bowl, combine the almonds, chocolate chips and mini chocolate chips.

10. Transfer the dough to this bowl and knead until all the chocolate chips and almonds have been incorporated.

11. Pinch off a bit of the dough (about a large tea spoon to a small table spoon worth) and roll between your hands until smooth. Lay the dough balls on a cookie sheet lined with parchment paper.

12. Bake for 9 minutes. They should barely be firm around the edges. Allow to rest for 30 seconds to a minute once out of the oven to firm the cookies then transfer to a plate or cooling rack.

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