Nut and Spice Cookie Recipes - Livingston's Double Chocolate Cookies

 

Ingredients 

• 2/3 cup/100 g all-purpose/plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 6 oz/180 g semisweet/dark chocolate, coarsely chopped

• 6 oz/180 g white chocolate, coarsely chopped

• 1/2 cup/125 g butter, cut up

• 3 large eggs

• 1 cup/200 g granulated sugar

• 1 tbsp freeze-dried coffee granules

• 1 tsp almond extract/essence

• 3 cups/300 g coarsely chopped almonds

• 1 cup/180 g white chocolate chips

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Set out two cookie sheets.

2. Sift the flour, baking powder, and salt into a large bowl. Melt the semisweet and white chocolates and butter in a double boiler over barely simmering water.

3. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until pale and thick.

4. Beat in the chocolate mixture, coffee granules, and almond extract. Mix in the dry ingredients, almonds, and white chocolate chips.

5. Drop tablespoons of the dough 3 inches (8 cm) apart onto the cookie sheets.

6. Bake for 20-25 minutes, or until lightly cracked on top. Transfer to racks and let cool.