I was feeling at a bit of a baking loss this week; I have a humongous, ever expanding list of things that I want to bake, but couldn’t for the life of me decide what to actually make. In the end I decided to keep things simple, stop agonising about it and just make some damn cookies!
I was given a lot of almonds in my pub haul (flaked and ground), so anticipate quite a few almond recipes happening in the near future…I figured why not chuck some in a cookie – double chocolate of course, as almonds and chocolate go together so well. They honestly turned out to be some of the best cookies i have ever made…crispy around the edges, soft and chewy in the middle, packed full of white chocolate chunks and pieces of almond. I also added a little bit of almond extract to the dough to emphasise the almond flavour. They are incredibly quick and simple to make, and come together in under half an hour; you just need to beat all the ingredients together, fold in the chocolate chunks and almonds, dollop blobs of the dough onto a couple of baking trays and bake. Make sure that you space them well apart on the tray as they do spread in the oven; the recipe makes 10 fairly large cookies or 20 small ones (I made 10 large), the dough can also be kept in the fridge for a day or so if you don’t want to bake them all at once.
Double Chocolate Almond Cookies
- 110 g (1 stick) soft butter
- 100 g (packed 1/2 cup + 1 tbsp) light brown soft sugar
- 50 g (1/4 cup) caster (superfine) sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 130 g (1 cup + 1 tbsp) plain flour
- 30 g (1/4 cup) cocoa powder
- 1/2 tsp baking powder
- 125 g (4.5 oz) white chocolate chunks
- 75 g (2.75 oz) flaked almonds
Heat the oven to 180C/350F/gas mark 4 and line two baking sheets with greaseproof paper.
Beat the butter and sugars together with an electric mixer until light and fluffy. Add the egg, vanilla and almond extracts and salt and beat again until smooth.
Sift together the flour, cocoa powder and baking powder then add to the butter mixture. Beat until just incorporated.
Fold in the chocolate chunks and almonds.
Using an ice cream scoop or two spoons, dollop mounds of the mixture on to the baking sheets, well spaced apart, flatten them slightly.
Bake for 10-15 minutes for large cookies, or 8-10 minutes for small ones until they are just firm around the edges but still soft in the middle (they will firm up more upon cooling).
Leave to cool on the tray for five minutes before transferring to a wire rack to cool completely.