I love this cookie recipe, the cookies aren't ridiculously chewy but they're not as solid as biscuits either. They also have a lovely crispy sugary texture to them. But best of all they are perfect for tea/coffee dunking!
What you will need:
- 140g Butter;
- 80g Caster Sugar;
- 100g Light Brown Sugar;
- 1 Large Egg;
- 190g Flour;
- 1/2 tsp Baking Powder;
- 1/2 tsp Bicarbonate of Soda;
- 1/2 tsp Salt;
- 1/2 tsp Cinnamon;
- 1 tsp Almond Essence;
- 50g Ground Almonds;
- 150g White Chocolate; and
- 150g Milk Chocolate;
What you need to do is:
- Pop your oven on and turn it to 170C (for a fan oven). Also before every thing in it gets too hot sort out the shelves in your oven so that you can fit a couple of oven trays in at a time.
- Next, line your oven trays (I usually use two at a time) with either grease proof paper or if you don't have any of that rub them down with butter and sprinkle with icing sugar.
- In a large bowl whisk together the sugars, butter and egg, until smooth and light.
- Then use a spoon to stir into the mix the flour, baking powder, bicarb of soda, salt, cinnamon, almond essence and ground almonds. Make sure its all combined well, use your hands to squish it together if you fancy, thats what I do :) (just make sure your hands are clean first).
- Chop up the chocolate into little cubes and mix them into the cookie dough.
- Break of pieces of cookie dough (I use a large teaspoon worth of dough per cookie), roll into little balls and spread out onto the trays. Ensure thats there is enough room between them for them to spread out.
- Bake in the oven for about 10 minutes per batch. (Until they are just browning.)
- Remove from oven and leave to stand on the trays for 10 minutes before turning them out onto a cooling rack.
- Enjoy :)