Tate's Double Chocolate Almond Cookies

When Dudley and I . . . hmmm, if we're being honest it was really my mother and I . . . anyway, when Dudley and I got engaged and we were discussing wedding dates, March 5th was far and away my first choice. I wanted to get married in the spring, and March 5th was just about the only option for a spring wedding. Can you guess why? Lent. Easter is late this year, and this Sunday is the last Sunday before Lent. This means that one Singleton in the Kitchen has about 6 days left to get her fill of chocolate before Lent kicks in. I give up chocolate every year for Lent. And, yes, this is a challenge for me. I eat chocolate at least twice a day. I generally dread giving up chocolate, but last night, as I was stuffing my face full of Thin Mints after dinner, I remarked that I might actually be ready for Lent to start so I can get off the chocolate train. I think, actually I know, I've been eating more chocolate in preparation for Lent. I should really probably be tapering my chocolate intake in preparation for withdrawl, but this knowledge of my impending detox has me running for chocolate in any way, shape, or form whenever I feel the urge.

I can say with authority that I have through ingesting untold amounts of chocolate, that these double chocolate almond cookies from The Tate's Bakeshop Cookbook are a fantastic chocolate fix if you happen to need one. If you're like me and you happen to love almonds with your chocolate (chocolate covered almonds anyone?) then these are even better. The flavor is intensely chocolate and the texture is to-die-for crisp on the outside, chewy on the inside good. I love, love, love these cookies!

If you're curious, Dudley and I are not getting married this weekend, but that's ok. I'd probably be in some sort of stupefied chocolate coma at the rate I'm going. Yup, when it comes to the wedding, I like to think Dudley and I probably look like this: 

This means chocolate is even more essential, right? Charles Schulz has a famous quote about love and chocolate:  "All you need is love. But a little chocolate now and then doesn't hurt.” Definitely.

Double Chocolate Almond Cookies

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
•  1 cup white chocolate chips
• 1 1/2 cups semisweet chocolate chips
• 1 cup almonds, chopped

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg 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 two tablespoons or a small ice cream 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.