Total Time
Prep 15 mins
Cook 10 mins

Ingredients Nutrition


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


Most Helpful

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 March 01, 2002

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

galianoboy May 20, 2007

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 December 13, 2004

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