Originally I hadn’t planned to post about these. I found myself in a house without any biscuits, and I can only go so long drinking tea without a something sweet to crunch so baking was the answer to my problem. The thing is, they turned out so well that I really had to share the recipe, it would be cruel not too.
So, chocolate and almond cookies…firstly, they are baked up just the way cookies should be. Crispy at the edges, soft and chewy in the centre. Then to the tasty additions, rich dark chocolate and crunchy almonds. By roasting the almonds in the oven before adding them to the cookie dough they are super crunchy in the final biscuit. As I love the flavour of almond I thought I would kick it up a notch and add a few drops of almond extract (only a little as that stuff is hella powerful!). It was a great idea, the subtle almond flavour really adds an extra dimension to the flavour of these cookies. The obligatory sprinkle of sea salt atop these cookies just rounds the whole thing off perfectly.
I know, I know, they are just cookies but they really are delicious.
- 75g whole, skin on almonds
- 200g plain flour
- 1/2 tsp salt
- 1tsp bicarbonate of soda
- 110g softened butter
- 175g light brown sugar
- 1 egg
- 1/4 tsp almond extract
- 75g dark chocolate chunks
- sea salt for sprinkling
- Preheat the oven to 170 degrees.
- Lay whole almonds out on a baking tray and roast for 5-10 minutes. You'll know they're done when you can smell them! Remove from the oven and allow to cool for a few minutes. Roughly chop almonds then set aside.
- Line two baking trays with greaseproof paper and set aside.
- In a bowl, whisk together the flour, salt and bicarbonate of soda.
- In a large bowl, or a stand mixer, beat the butter and sugar until light and pale. This should take a couple of minutes.
- Add in the egg, scraping down the sides of the bowl as necessary, and beat until combined. Beat in almond extract.
- Add the flour mixture and mix slowly until almost combined. Add the nuts and chocolate chip and continue to mix until completely combined.
- Using a small ice cream scoop or a table spoon, arrange six equal balls of dough on each baking tray. Sprinkle with sea salt and place trays in the oven to chill for half an hour.
- Place trays in oven, at 170 degrees, for 15-20 minutes until golden brown at the edges. The cookies will look a little soft in the centre but that is what will give them that moreish chewiness.
- Allow to cool on the baking tray for about 5 minutes then place on a wire rack to cool completely.