Chocolate Almond Cookies

What I wanted to do today was a spritz cookie. But alas, I fell in love with a cookie gun, a love that was sadly unrequited. The gun required an excessive amount of oil in order to get it work properly. So when the cookies went into the oven, they cooked far quicker than I wished, and ended up burned.

So, after a tantrum on my part, I went back to the cookie drawing board, and decided on a simple drop cookie, as it had the benefit of not requiring the use of unreliable tools.

That’s not to say that one should look upon these as a second choice cookie. Far from it. These cookies are delicious and well worth a moment of your time. Total time from when I mixed the flour to when I removed the last tray of cookies from the oven? Forty minutes. This is a great return on your time investment.

  • 4 1/2 oz (by weight) All Purpose Flour
  • 1/2 cup Dutch-Processed Cocoa
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 Tbs. Butter, softened to room temperature
  • 2 Tbs. Vegetable Shortening, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, delumped
  • 1 egg, large, also room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup slivered almonds

Pre-heat your oven to 350 degrees F.

In a bowl combine your APF, Cocoa, Baking Soda, Baking Powder, and Salt. Mix until all has been incorporated into one another. Set aside.

Then in a mixing bowl, cream together your butter and shortening. Add both the granulated and brown sugars. Then whisk in the egg and vanilla until thoroughly combined.

At this point you want to start slowly adding the flour mixture that you had set aside earlier, 1/3 of a cup at a time. Mix well before adding the next third of a cup, until there is no flour mixture left. Mix in the almonds.

Spoon out the cookie dough 1 teaspoon at a time onto parchment paper that has been placed on cookie sheets. Ensure that there is at least 1 inch between each drop of dough.

Place in oven and bake for eleven minutes (+/- 1 minute). Remove from oven and place on a rack to cool.

Makes 2 dozen