Sunday, 15 July 2012

Almond and Choc Chip Cookies

I was thinking about what to do with the 500g sliced almonds that I had at home and I kind of felt like baking cookies.  So I found a recipe that combined almonds and chocolate chips.  Preparation time is short, difficulty is low and taste is immense! 


- 2/3 of a 250g stick of butter (cold)
- 1/2 cup of brown sugar
- 1/3 cup of white granulated sugar
- 1 cup of all purpose flour
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon of vanilla
- 1/2 teaspoon salt (if using salted butter then just add a pinch of salt here)
- 1 cup of sliced almonds (roasted).
- 1 cup of chocolate chips


Pre-heat the over to 180C.  If your almonds are raw then toast these first.  Do that by laying them out onto a baking sheet in the oven for 5-7 minutes at 150C.  The nuts will give off an aroma when they are toasted.  Careful not over-cooked or char the almonds.

Adding Choc chips and almonds

Cream the butter and sugars at medium speed with electric beaters.  Separately combine dry ingredients of flour, baking soda and salt.

Add the egg and vanilla to the butter mixture and beat in.  Gradually add the dry ingredients to form the cookie dough.  Avoid over-beating of the flour to reduce the air in the dough.

On a grease baking sheet put balls of dough 1.5" inches diameter, 2" apart.  Allow plenty of room as the cookies will flatten and spread as they cook.  I split the batch into a few rounds and experiment with different cooking times and heats.  (I'm told baking cookies is a lot of trial and error.  So make it a science and run some tests).

A dozen crunchy cookies
The best result i had was baked at 180C for 12 minutes, then removing the tray from the oven and allowing to cool on top of the oven for a while before transferring to a wire rack until completely cooled. 

With a soft chewiness
Quantity makes a dozen cookies about 3" in diameter.  They are crunchy on the outside and also soft and chewy.  The perfect accompaniment to an episode of Sherlock Holmes on DVD.


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