Double chocolate almond cookies

Decadent and delicious. It’s hard not to love these cookies, and everybody does.

Time

35 minutes total: 20 minutes attended, 15 minutes unattended

Storage notes

keeps in an air-tight container for up to 3 days

Difficulty

moderate

Special requirements

stand mixer

Yield

1600 g (servings 48 )

Ingredients

Weight

Volume

Procedure

Plain flour

290 g

2⅓ cup

Baking soda

4.6 g

1 tsp

Salt

4.5 g

¾ tsp

Coco powder

64 g

¾ cup

Pre-heat oven to 190°C / 374°F.

Sift together into a large bowl.

Set aside.

Butter, at room temperature

340 g

1½ cup

Place in the bowl of the stand mixer with paddle attachment.

Mix briefly on medium-high speed to combine.

White sugar

200 g

1 cup

Brown sugar

220 g

1 cup packed

Add to bowl.

Mix on medium-high speed until just combined. Avoid over-mixing.

Eggs

100 g

2 large

Vanilla extract

4.2 g

1 tsp

Add to bowl.

Mix until just combined.

Add dry ingredients A and pulse the mixer until it is just combined. This mixes the ingredients in such a way that they won’t fly out of the bowl. This will avoid over-mixing caused by adding the dry ingredients slowly while the mixer is on.

Almonds, roughly chopped (optional)

70 g

½ cup

Semi-sweet chocolate chips

200 g

1½ cup

White chocolate chips

130 g

1 cup

Add each ingredient individually and mix briefly on low after each addition to distribute evenly through the mixture.

Using an ice-cream scoop (around 2 tbsp in capacity), distribute onto a lined cookie tray.

Cook for 10–15 minutes. Check after 10 minutes to ensure they are cooking evenly and, if necessary, rotate the tray in the oven.

They are done when they are slightly chewy in the centre.

Original: 2013.

Notes

Make sure the butter is at room temperature before you begin. You can’t hurry the process of melting the butter as it will effect the final texture of the biscuit. Best approach it to leave on the counter overnight.

Making ahead

Bring butter to room temperature.

Nutrition

Serving size 33 g; calories 153.5 kcal, kilojoules 642.2 kJ, protein 1.8 g, carbohydrates 17.6 g, sugar 12.4 g, fat 8.5 g, saturated fat 4.8 g, unsaturated fat 4 g, trans fat 0.2 g, fiber 1.1 g, cholesterol 23.1 mg,

Type biscuit

Author bhsimon

Yield

Servings

Serving size 33 g

Serve	Per serve
Energy (kcal)	153.5
Energy (kJ)	642.2
Protein (g)	1.8
Fat (g)	8.5
Carbs (g)	17.6
Sugars (g)	12.4
Fiber (g)	1.1
Sodium (mg)	68.8
Cholesterol (mg)	23.1

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