Almond Chocolate Chip Cookies
I have been making these gooey almond chocolate chip cookies for years now. The key is to use good chocolate and to not over-bake them. They may not seem ready after 10 minutes in the oven but when they cool down they do get more firm. So make sure to take them out on time and they will turn out nice and gooey. If you’re not a big fan of white chocolate, simply replace it with milk chocolate.
Ingredients
250 g dark chocolate
70 g white chocolate (or milk chocolate if you prefer)
60 g butter
3 eggs
140 g sugar
120 g ground almonds
60 g chopped almonds
60 g flour
1/2 tsp baking powder
1 tsp vanilla extract
Method
Pour some water into a skillet and place a medium sized bowl with 250 g dark chocolate and 60g butter inside. Bring water to boil and stir chocolate occasionally until melted and evenly mixed with the butter. Set aside to cool down a little.
Mix 140 g sugar, 3 eggs and 1 tsp vanilla extract with your hand mixer until creamy.
Add melded chocolate, 120 g ground almonds, 60 g chopped almonds, 60 g flour, 1/2 tsp baking powder and 70 g chopped white chocolate and mix under with a spoon.
Preheat oven to 170 degrees. Meanwhile, use a spoon to place cookie dough on a baking tray with baking paper. Make sure to leave enough space between the cookies as the dough will expand in the oven.
Bake for 10 minutes on the 2nd rack from the bottom. The cookies will still look raw and very soft but as soon as they cool down they will become firmer so make sure to not bake any longer.
Enjoy!
