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Reviewed Kathleen King's Double Chocolate Almond Cookies
"This recipe is perfect exactly the way it is written and the only thing I changed was I used an extra large egg and baked them for 13 minutes. They were slightly crispy on the outside and soft and moist on the inside. The dough is dense and dry, but if you use an ice cream scoop, it stays together. Everyone loves them. Wow.
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