So I haven’t shared a cookie recipe around here for a while (shock, horror!).
I’ve been going tart-crazy. But I am a crazy cookie lover, and am always super keen to try out a new, promising recipe.
All types of chocolate chip cookies have been baked, photographed and blogged about over here, but none with almonds.
So when I saw this recipe, I was very curious.
I tried it out at work last week and it was instant love. LOVE, I tell you.
These cookies are soooo good people. You should bake these. And you should give them to your Valentine.
Actually scrap that, you should bake these, and you should eat them all yourself.
Now a little side note – the blog received a little makeover last week, when I had some spare time and felt impulsive (those of you who read this on your email or feed probably didn’t even notice).
It still has a little way to come, but feel free to let me know what you think! And I’m curious – what do you all prefer on a blog home page – full posts or summaries?
Enjoy the cookies! X
- 250g unsalted butter, softened (2 sticks + 2 tbsp)
- 1½ cups brown sugar (300g)
- ¾ cup caster (superfine) sugar (150g)
- 1 tsp vanilla extract
- 2 eggs
- 2 cups + 2 tbsp plain flour (310g)
- 1 tsp baking soda
- 1 tsp sea salt
- ½ kilo dark chocolate, chopped (1 pound)
- 1 cup almonds, roasted and chopped (125g)
- Sea salt, extra, for sprinkling (optional)
- Line a few trays with baking paper and set aside.
- Cream together the butter and sugars until light and fluffy.
- Meanwhile, whisk together the eggs and vanilla in a small bowl.
- Sift together the flour, baking soda and salt in a medium bowl.
- Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated.
- On a low speed, mix in the chocolate and nuts.
- Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
- Refrigerate or freeze the dough for at least an hour.
- When you’re ready to bake, preheat the oven to 180 C (350 F).
- Bake for 12 – 15 minutes, until golden around the edges.
- Makes 30 cookies.
- Happy baking (and eating)!
Adapted from Sweet by Valerie Gordon.