The obsession continues. Yet more cookies. I am fattening everyone around me up with delicious, tempting cookies under the excuse that every hot beverage requires a cookie for dipping. It’s a great excuse. Flavoured with chocolate, vanilla and a hint of amaretto with added crunchy almonds, these are probably my favourite cookies. I especially like how the top layer of nuts just catch in the oven and give a deep, toastiness.
- 250g plain (all-purpose) flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 170g unsalted butter or margarine (I used Stork!) Cold but not solid.
- 220g packed brown sugar
- 100g white caster sugar
- 1 tsp vanilla extract
- 2 tsp Moroccan Almond essence
- 1 egg
- 90g chopped almond
- 50g chopped hazelnut
- 150g dark chocolate chips
Pinch a ping-pong ball sized chunk of dough and roll and pucker into a taller ball. Place formed dough onto cookie sheet, taller rather then wider. Don’t overcrowd the sheet as they will melt into delicious round cookies during baking.
Bake for a bout 12 to 15 minutes until golden brown, with crispy edges and soft, cakey centres! If needed, turn them halfway through cooking for an even bake.
With a trusty fish-slice, transfer your masterpieces to a wire rack to cool and be eaten with a good cup of coffee.
Originally adapted from ‘My Big, Fat, Chewy Chocolate Chip Cookie’ The Girl Who Ate Everything.