Kathleen King's double chocolate almond cookies

4

Ingredients

  • 325g cups plain flour
  • 75g Dutch-processed cocoa powder
  • 1 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 280g butter, softened to room temperature
  • 200g sugar
  • 200g firmly packed dark or light brown sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 175g white chocolate chips
  • 260g milk chocolate chips
  • 75g almonds, chopped

Use imperial measurements

Method

How to make Kathleen King's double chocolate almond cookies

1) Preheat the oven to 180°C/gas mark 4.

2) In a medium bowl, combine the flour, cocoa powder, bicarbonate of soda, and salt.

3) In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla essence and mix together. Add the flour mixture and continue mixing until just combined.

4) Add the chocolate and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough 5cm apart on sheet pans lined with parchment. Bake for 15 minutes.

5) Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

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