Double Chocolate & Almond Cookies

Day 3 – Cook, Craft, Create: December 2012

Today I’ve got a delicious cookie recipe for you – double chocolate and almond – yum yum!

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog

This recipe is so easy, even kids can make them…like my son is demonstrating here! (last week)

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog
Mix the ingredients together…smells gooood!
Double Chocolate & Almond Cookies | The Purple Pumpkin Blog
Form dough into a log shape to store in the fridge for later use!

Double Chocolate & Almond Cookies

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog
Cool on a wire rack…if you can’t wait that long…eat warm from the oven!
Double Chocolate & Almond Cookies

Double Chocolate & Almond Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Ingredients

  • 150g (5oz) plain flour
  • 50g (2oz) unsweetened cocoa powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • pinch of salt
  • 115g (4oz) unsalted butter
  • 100g (3½ oz) granulated sugar
  • 100g (3½ oz) light brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 200g (7 oz) milk chocolate chips
  • 100g (3½oz) blanched whole almonds, smashed into pieces inside a food bag with a rolling pin

Instructions

  1. Sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt
  2. In another bowl, beat the butter and sugars together until smooth and creamy. Beat in the egg and vanilla essence.
  3. Add the flour mixture to the butter mixture and bring together to form a dough, then add in the chocolate chips and smashed up almonds (you may find using your hands easier!)
  4. Form the dough into one or two log shapes about 3cm (1½") in diameter and roll up in some greaseproof paper. (Or to cook straight away, break off small pieces of dough, roll into balls and flatten onto a baking sheet)
  5. Put the dough log in the fridge for a couple of hours to firm up - you can leave the dough for long (a day or two) if you need to, just allow to come to room temperature a little before slicing - I found that easier.
  6. When you are ready to bake, pre-heat the oven to 160C/350F/Gas 4.
  7. Slice the dough into ½cm (¼") discs and place onto a baking sheet about 4cm (1½") apart
  8. Bake for 12-14 minutes
  9. Transfer to a wire rack to cool
  10. Can be stored in an airtight container for 5-7 days

Double Chocolate & Almond Cookies | The Purple Pumpkin Blog

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