I'm not overly fond of cookies unless they are hot out of the oven, or eaten raw - yes, I still eat cookie dough. But my husband likes a bit of baking around. Here's a recipe I adapted from Fine Cooking magazine. They are rich and chocolatey, but maybe a wee bit dry. I'll see what can be done about that in the future.
Chocolate Almond Cookies
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sliced almonds (or chopped or slivered)
Preheat oven to 350 degrees. In a medium bowl combine the flour, cocoa powder, baking soda, and baking powder. Stir and set aside.
In a large mixing bowl, beat the butter until creamy. Add the sugar (both white and brown) and beat well. Add the egg and the vanilla. Beat well.
Add the dry ingredients, mix, and then add the nuts and mix just until combined.
Drop heaping teaspoonfuls of dough about 1 1/2 inches apart on a baking sheet lined with parchment paper. Bake 10 to 12 minutes - I would err on the side of less time rather than more.
Let cool for a few minutes on the baking sheets, then transfer to a rack to cool completely.
Breville The Fast Slow Pro Multi Cooker
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