kathleen king is the creator of this recipe, and it's one that she uses at her southampton bake shop. i barely altered this since i'm always scared to mess with baking recipes too much, but there were recommendations in the comments and things that i've incorporated into this version.
you will need:
3/4 cup cocoa
2 1/3 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3 sticks salted butter, room temperature
1 cup refined sugar
1 cup dark brown sugar
1 1/2 tsp bourbon vanilla extract
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chunks
1 cup almonds, chopped
preheat your oven to 350 degrees. grab a medium bowl and combine the flour, cocoa, salt and baking soda.
use a whisk or a fork to combine the ingredients, making sure that there are no lumps in the mixture.
in a smaller bowl, unwrap the butter and make sure it's at room temperature. (i cheated and microwaved it for a few seconds.)
add both types of sugar and use an electric mixer to whip them together.
add the vanilla and the egg, and gently combine with a spatula. then slowly combine with the dry ingredients until it's just mixed together.
then, add the chocolate and the almonds. if you can't find chopped almonds, you can always pop them in the food processor like i did.
combine until the chunks are all well distributed within the batter.
use a spoon or a little ice cream scoop to form the cookies. arrange them on baking pans that you've covered in parchment paper.
pop these into the oven for 10-14 minutes, depending on your oven - i had to keep taking these in and out to get them right. they have a tendency to fall apart when you first take them out of the oven, but after they've sat for a minute they'll get firmer, so wait a few moments before using a spatula to remove them from the baking sheets and place on a cooling rack.
let them cool, and devour promptly.