Almond chocolate cookies

This simple and rustic recipe is adapted from that of hazelnut dark chocolate cookies from Crumb by Ruby Tandoh, who appeared in the 2013 season of The Great British Bake Off. I was given a copy of her book by my good friend JM. I’ve listed the original recipe as well, which is great if you’re in need of a vegan cookie recipe. I myself am sadly allergic to hazelnuts – but that doesn’t stop me getting my cookie fix. The first set of amounts below make a double batch (approximately 31 smallish cookies) – trust me that this is how many you should make.

My adaptation (double batch – around 31 cookies)
150 g dark chocolate (I use Whittakers 50% chocolate)
150 g whole almonds (with skins on)
130 g soft brown sugar
130 g caster sugar
200 ml grapeseed oil
120 ml milk
4 tsp vanilla extract
400 g flour
1 tsp baking soda
1/2 tsp salt

Ruby’s recipe (one batch – around 15 cookies)
75 g dark chocolate (check ingredients list to make sure it’s vegan)
75 g hazelnuts
100 g soft brown sugar
100 g caster sugar
100 ml hazelnut or almond oil
60 ml soya milk
1 tsp vanilla extract
200 g flour
1/4 tsp baking soda
1/4 tsp salt

  1. Preheat the oven to 180°C and line two trays.
  2. Coarsely chop the chocolate and nuts – I use a small food processor, which gives a mixture of different sized pieces.
  3. Measure the sugars, oil and milk into a large bowl. Whisk vigorously for around a minute.
  4. Stir in the vanilla.
  5. Measure the flour, baking soda and salt into anther bowl. Stir a little to disperse the baking soda and salt.
  6. Add the dry ingredients to the wet – folding gently and stopping as soon as the mixture is smooth.
  7. Fold in the chocolate and nuts.
  8. Drop heaped teaspoons of the batter onto the baking trays, giving at least 3 cm between each cookie. You could shape the cookies instead using hands – this will give a more rounded and symmetrical appearance, although be aware that the batter is very sticky and may adhere more to your hands than to itself, especially if there are large-ish pieces of chocolate or nuts.
  9. Bake for 15 to 17 min – remove as soon as the edges start to brown.
  10. Cool a little on the trays before removing to finish cooling on racks.

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These cookies are quite soft with a nutty crunch and are ever so slightly crispy on the edges  Ruby suggests that, while the cookies are cooling, one should add a scoop of ice cream to two warm cookies to make a sandwich. I dutifully did as she bid and strongly recommend that you do so, too.

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