Chocolate Chip & Amaretti Cookies
Freshly baked cookies that are soft and chewy and melt with each bite, served with a glass of cold milk. All of this at around midnight underneath a fleecy blanket. Undoubtedly the ultimate in sweet treats. These delicious cookies have a nutty edge for a twist on the old favourite. I love almonds, (hence the Marzipan in Lipstick & Marzipan), so I couldn't resist adding some almondy goodness to them.
Ingredients
112g Unsalted Butter, room temperature
1 Egg
1/4 Teaspoon Almond Extract
180g Plain Flour
50g Ground Almonds
160g Golden Caster Sugar
1/4 Teaspoon Salt
1 1/4 Teaspoons Bicarbonate of Soda
100g Waitrose Swiss Plain Chocolate with Amaretti, roughly chopped
Makes 12
Method
1. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper.
2. Put the butter and the sugar into a bowl and cream with a handheld electric whisk, until light and fluffy.
3. Add the egg and make sure to mix well. Then slowly beat in the almond extract.
4. Add the salt, flour, bicarbonate of soda and mix until you reach a doughy consistency. Stir in the chocolate until they are mixed in evenly.
5. Put 6 equal amounts (the larger the blob, the bigger the cookie) of cookie dough onto each baking tray. Ensure that they are spaced as the cookies spread when they are baking.
6. Bake for about 10 minutes or until golden brown. Leave the cookies on the trays to cool for a while then transfer to a wire rack to cool completely.
LIPSTICK & MARZIPAN *TIP*: The chocolate I used from Waitrose was perfect for this recipe as it contained small pieces of amaretti biscuit. However you can use a dark chocolate, and add in some almond pieces or chunks of amaretti.
Recipe and Photos My Own
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