For Those Cookies Lovers...

I was making this yesterday using the "Professional Chef" book. It was called "Chocolate Chunk Cookies". However, I was out of chocolate chips, so I decided to change it to almonds. And I added a twist to the recipe. Hope you guys like it.

Ingredients

• 163g flour
• 3 teaspoon of cocoa powder
• 1/2 teaspoon baking soda
• 1 pinch of salt
• 100g butter, SOFT
• 35g sugar
• 25g light brown sugar
• 1 egg
• 1 teaspoon vanilla extract/ essence 
• 7 - 10 pieces of almonds

Method

1. Cream butter and sugars on medium speed, until smooth and light in colour (5 minutes).
2. Mix eggs and vanilla essence in a small bowl.
3. Chop almonds to tiny pieces.
4. Add to butter-sugar mixture in 5 additions, until fully mixed (scrape down if needed)
5. Measure dry ingredients.
6. On low speed, mix in dry ingredients and chopped almonds.
7. Mix till just incorporated.
8. Prepare a sheet of cling wrap. Scoop the batter and put on cling wrap, wrap up, put in the freezer. Freeze for 30 minutes (or until it is hard enough to roll on your palms)
9. Chop any chocolate into 1.5 cm wide, roll each chocolate into a ball of cookie batter.
10. Flatten cookies with a fork (that will create a pattern for the cookies also).
11. Put into oven for 12 - 14 minutes, 190 Degree Celsius.

Makes 25 (depends on the size of each cookies)

P.S. Adding the egg-vanilla mixture to butter-sugar mixture in 5 additions will help the eggs incorporate better. Mix till it looks a bit fluffy.

P.S. If the cookies are still a bit soft on the underside after cooling, don't scream! Just flip them over and bake for another 6 minutes in the same temperature.