¾ cup Dutch-processed cocoa powder (I used Pernigotti)
1 teaspoon baking soda
1 teaspoon salt
3 sticks unsalted butter, room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
2 tablespoons strong brewed coffee, room temperature
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chunks
1 cup almonds, chopped or sliced
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powders, baking soda, and salt. Whisk until combined. Sift ingredients if necessary.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg, coffee and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined.
Using a two tablespoons scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Recipe printed from http://TheSlowRoastedItalian.com/
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