This recipe will allow you to prepare twelve delicious generous sized cookiesin the style of classic American cookies.
It is a very simple preparation, using ingredients and utensils that we generally have at home. If you do not have almond flour, you can easily replace it with wheat flour and you will have some very delicious chocolate cookies as well.
I have used electric whisks for the preparation, but if you do not have them, you can also do the mixture manually.
In today’s proposal, I have given them a special touch by crowning them with milk chocolate and almonds, although you can experiment with others toppings like white chocolate or jam. Either way, they will be delicious!
Recipe information
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes (plus 1 hour of cooling before baking and 30 minutes after baking)
- Rations: 12 units
- Category: cake shop
- Type of cuisine: international
- Calories per serving (kcal): 304
Ingredients for chocolate and almond cookies
- 115 g butter at room temperature
- 115g sugar
- 1 egg L
- 1 yolk L
- 1 teaspoon vanilla paste
- 1 tablespoon milk
- 125 g wheat flour
- 125 g ground almonds
- 1/4 teaspoon baking soda
- 60 g pure cocoa powder
- 1 pinch of salt
- 25 g sliced almonds
- 100 g milk chocolate
How to make chocolate and almond cookies
We begin by beating 115 g of butter at room temperature with 115 g of sugar, until well integrated.
Next, we add 1 L egg, 1 L yolk, 1 teaspoon of vanilla paste and 1 tablespoon of milk.
We continue beating until everything is integrated. At this point, we will obtain a somewhat lumpy dough but don’t worry, this is normal and will smooth out after the next step.
Next, we sift the dry ingredients with a sieve, that is, 125 g of wheat flour, 125 g of ground almonds, 1 quarter teaspoon of baking soda, 60 g of cocoa and 1 pinch of salt.
We mix until the dough thickens and begins to separate from the walls of the bowl.
Now is the time to take the dough out of the bowl and form 12 balls that we will place, well separated, on a baking tray lined with parchment paper.
Then, we flatten the balls with the back of a spoon and form a small hole in the middle. We put them in the refrigerator for 1 hour. Shortly before this hour, we preheat the oven to 190ºC, with heat up and down and bake the cookies for 14-15 minutes and let them cool on a rack for about 30 minutes.
While the cookies are cooling, we are going to take advantage of the fact that we have a hot oven to toast 25 g of flaked almonds, also at 190 ºC. We place them in a baking dish or tray and bake them for 4 or 5 minutes, until they are golden brown. Halfway through cooking, we will give them a few turns so that they all brown evenly.
When the cookies have cooled, we melt the 100 g of milk chocolate in the microwave and, with the help of a spoon, fill the central hole that we had formed.
Finally, we finish by putting some sliced almonds on the still melted chocolate, so that they stick to it.
When the melted chocolate has cooled, we can serve our delicious and colorful cookies.
Easy Preparation Summary
- We beat the butter with the sugar
- Add the egg, yolk, vanilla and milk and mix well
- Add the dry ingredients and mix until you get a thick batter.
- We form 12 balls on a baking tray with greaseproof paper.
- We flatten the balls with a spoon, forming a small hole.
- We cool for 1 hour in the refrigerator
- We bake the cookies for 14-15 minutes at 190 ºC and let them cool
- We toast the flaked almonds in the oven
- We cover the cookies with melted milk chocolate
- We place the sliced almonds on the chocolate
- We serve
