Durango cookies from Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on February 13, 2019

    There's just something about these cookies. They're not the prettiest - they did spread out a fair bit during baking, each one a little different than the next, despite the dough being refrigerated for an hour per the recipe. The flavor and crunch, and combination of crispy edges and chewy centers - YUM! Irresistible. Nice and buttery with great caramelization. Can't eat just one. Only changes I made were using bittersweet chips (Ghiradelli 60%) rather than milk chocolate chips, dark brown sugar rather than light, and I toasted the almonds a bit before mixing in. Really good cookies!

  • DKennedy on March 09, 2016

    Brought two of these cookies home from the Central Market on Sunday and immediately went online to search for the recipe. These are the perfect blend of chewy and crunchy. The cacao nibs are genius. I can't wait to make these!

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