makes
16
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
16
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 g butter, softened
- 200 g brown sugar
- 150 g granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 350 g plain flour
- 2 tsp bicarbonate soda
- 1 cup toasted almonds, roughly chopped
- 1 cup roughly chopped dark chocolate chunks
- 1 tbsp sea salt flakes
Freezing time: 2 hours
Cooling time: 5 minutes
Instructions
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream for 5 minutes, or until pale and fluffy. In a small bowl, lightly beat the eggs with the vanilla extract, then with the mixer running, gradually add a little at a time to the butter mixture.
- Sift in the flour and bicarb soda to the butter and egg mixture, then mix on low speed until just combined. Fold through the almonds and chocolate.
- Line a baking tray (that will fit in your freezer) with baking paper. Use an ice-cream scoop to portion individual scoops of the cookie dough onto the tray. Sprinkle with sea salt flakes, gently pressing into the top, flattening each ball (see Note). Freeze for 2 hours, or until firm to the touch. Transfer the frozen cookies to a large ziplock bag and return to the freezer (this step ensures the cookies won’t stick together in the bag).
- To bake the cookies from frozen, preheat the oven to 180˚C (fan-forced). Place however many cookies you would like to bake on a baking tray lined with baking paper, then bake for 12 minutes, or until just beginning to brown around the edges. Remove from the oven and allow to cool for 5 minutes. Serve warm.
Note
- The dough will spread much more when it’s thawed, so if you’re intending to bake these from frozen, pressing down the top of each ball before freezing will give you a slightly flatter shape.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
