Why have chocolate cookies when you can have triple chocolate almond cookies? Go ahead and indulge, because these delicious cookies are irresistible. They’re even more delicious when you use them in our ice-cream sandwich cookies.
Triple chocolate almond cookies
- 230g (1 cup) unsalted butter, softened
- 100g (½ cup) white sugar
- 150g (¾ cup) light brown sugar
- 2 large eggs
- 5ml (1 tsp) vanilla extract
- 210g (1¾ cups) cake flour
- 25g (¼ cup) cocoa powder
- 5ml (1 tsp) baking powder
- 2,5ml (½ tsp) salt
- 150g white chocolate, cut into chunks
- 100g chocolate chips
- 100g almonds, finely chopped
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Place the butter and sugars in the bowl of an electric mixer. Beat on low speed until pale and fluffy.
Add the eggs, one at a time, and the vanilla extract, while continuing to mix on low speed.
Sift the flour, cocoa powder, baking powder and salt into a large bowl. Add the butter mixture and stir gently to combine.
Add the white chocolate, chocolate chips and almonds, and mix into the dough.
Place tablespoons of the mixture onto baking trays, leaving enough space between the cookies. Bake in the preheated oven, 15 – 20 minutes.
Allow to cool before serving with strawberry and vanilla-flavoured milk.
Cook's tip: These cookies keep well for up to 2 weeks in a sealed cookie jar.