Recipe No 151 biscuit Original 2013

Double chocolate almond cookies

Decadent and delicious. It’s hard not to love these cookies, and everybody does.
Time

Prep:

Total:

Difficulty
moderate
Yield
48 serves • 1600 g
Special equipment
stand mixer
Metric Imperial

Processes

  • Plain flour (2¼ cups)
    290 g
  • Baking soda (1 tsp)
    4.6 g
  • Salt (¾ tsp)
    4.5 g
  • Coco powder (¾ cup)
    64 g
  1. 01
    Pre-heat oven to 190°C / 375°F.
  2. 02
    Sift together into a large bowl.
  3. 03
    Set aside.

  • Butter, at room temperature (1½ cup)
    340 g
  1. 04
    Place in the bowl of the stand mixer with paddle attachment.
  2. 05
    Mix briefly on medium-high speed to combine.

  • White sugar (1 cup)
    200 g
  • Brown sugar (1 cup packed)
    220 g
  1. 06
    Add to bowl.
  2. 07
    Mix on medium-high speed until just combined. Avoid over-mixing.

  • Eggs (2 large)
    100 g
  • Vanilla extract (1 tsp)
    4.2 g
  1. 08
    Add to bowl.
  2. 09
    Mix until just combined.
  3. 10
    Add dry ingredients and pulse the mixer until it is just combined. This mixes the ingredients in such a way that they won’t fly out of the bowl. This will avoid over-mixing caused by adding the dry ingredients slowly while the mixer is on.

  • Almonds, roughly chopped (optional) (½ cup)
    70 g
  • Semi-sweet chocolate chips (1½ cup)
    200 g
  • White chocolate chips (1 cup)
    130 g
  1. 11
    Add each ingredient individually and mix briefly on low after each addition to distribute evenly through the mixture.
  2. 12
    Using an ice-cream scoop (around 2 tbsp in capacity), distribute onto a lined cookie tray.
  3. 13
    Cook for . Check after to ensure they are cooking evenly and, if necessary, rotate the tray in the oven.
  4. 14
    They are done when they are slightly chewy in the centre.

Notes

Make sure the butter is at room temperature before you begin. You can’t hurry the process of melting the butter as it will effect the final texture of the biscuit. Best approach it to leave on the counter overnight.

Making ahead

Bring butter to room temperature.

Storing

keeps in an air-tight container for up to 3 days

Categorisation

Category
biscuit
Meal
snack treat
Cuisine
british
Diet
omnivorous
Tags
biscuit chocolate