- 40
Ingredients
- 1/2 cup salted butter, softened to room temperature
- 1/3 cup firmly packed dark brown sugar
- 1/3 cup sugar
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 cup chopped milk chocolate
- 3/4 cup chopped bittersweet chocolate
- 1/2 cup almonds, chopped small, blanched or unblanched
Preparation
Step 1
Preheat the oven to 375 degrees. Grease two cookie sheets or line them with Silpat.
In a large mixing bowl, cream the butter and sugars till the mixture is light and fluffy. Add the cocoa powder and beat it in for 2 more minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour and baking powder until they are just combined. Stir in the chocolates and almonds.
Chill the dough for 30 minutes.
Divide the dough into two equal parts and roll each piece into a 10-inch-long log. Place the logs on the prepared cookie sheets and flatten them to 1-inch thick by pressing them gently with your fingertips.
Bake them for 25 minutes. Then cool them for one hour on the cookie sheet.
Preheat the oven to 325 degrees.
Cut each log into 1/2-inch-wide diagonal slices. Place the slices on an ungreased cookie sheet, cut side up, and bake them for 10 minutes. Turn the cookies over and bake them for another 10 minutes. Cool them on the cookie sheets.