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A chocolate chip cookie for modern times
Makes Around 36 cookies (depending on size) Cakes, Bread and Pastries
Ingredients
- 420g plain flour
- 120g ground almonds
- 300g light brown sugar or 290g coconut sugar
- 100g granulated sugar
- 11⁄2tsp baking soda
- 1tsp sea salt flakes, plus extra for sprinkling
- 225g unsalted butter, melted
- 2 large eggs, at room temperature
- 2tsp pure vanilla extract
- 470g dark chocolate, chopped
Method
Preheat the oven to 190C/375F/ Gas 5. Line two baking trays with baking paper or silicone baking mats. Whisk together the flour, ground almonds, sugars, baking soda and salt in a medium-sized bowl.
In a separate small bowl, whisk together the melted butter, eggs, and vanilla, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving some for the tops, making sure it’s evenly distributed throughout the dough.
Scoop the dough in heaped tablespoons and roll into balls between your hands. Arrange on the prepared baking trays with plenty of space between them. Bake, one sheet at a time, for 10-12 minutes, until crispy on the edges and soft and just a touch underbaked-looking inside (they will continue to bake on the tray as they cool).
Remove from the oven and
sprinkle with salt – or skip it if that’s
not your thing. Allow to cool on the
tray for at least 2 minutes (they
may fall apart if you pull them
off when they’re too hot), before
transferring to plates. They’re at
their best served warm.
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