Prep 15 mins
Cook 10 mins
- 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
- slivered blanched almonds
- 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.
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.
I switched the cocoa with hazelnut chocolate milk mix and the cookies turned out delicious!
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.