Another week, another scrumptious cookie recipe. In all honesty I actually made these cookies a month ago and freezed the remaining dough so I’d have a fresh batch whenever the craving came about.
I baked a batch tonight and they’re just as scrumptious as I remember. I love brownies, especially the edges because they’re really crispy and gooey it’s the perfect balance!! Thats why I love these cookies, they all have crispy edges and gooey chocolatey centres. Each bite is heavenly and that’s why I have to share this recipe with you.
225g dark chocolate, coarsely chopped
125g cake flour
1/3 cup/21g cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup/72g unsalted butter, softened to room temperature
3/4 cup/150g brown sugar
1/4 cup/50g white sugar
2 large eggs, at room temperature
1 teaspoon vanilla essence
1 cup chopped almonds
1/2 cup/90g chocolate chips
1. Melt the chocolate in a double boiler or use your microwave. Microwave in 20 second intervals, stirring until completely melted. Set aside to cool so it doesn’t end up melting the butter or cook the eggs.
2. Whisk the flour, cocoa powder, baking powder, and salt together. In a large bowl beat the butter, brown sugar, and granulated sugar together until smooth and creamy. Add the eggs and vanilla essence and beat until combined. Pour in the slightly cooled melted chocolate and mix until combined.
3. Add the dry ingredients and beat until combined. Fold in the almond chunks and chocolate chips. Cover and chill the dough for at least 45-60 minutes in the refrigerator. If the dough is to hard to roll leave it out for 30 minutes to soften.
4. Preheat oven to 177°C. Line baking trays with baking paper or spray with baking spray. Roll the dough into balls, about 2 tablespoons of dough each and bake for 11-12 minutes. Remember to space the rolled cookies as they do spread.
5. Remove from the oven and allow cookies to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely. Store in a airtight container.