Soft Chewy Choco Cookies

Name: Soft Chewy Choco Cookies
Cuisine: American
Ingredients: 120 grams softened butter; 140 grams sugar (i used mix of brown and white sugar); 1 room temp egg; 200 grams all purpose flour; 1/4 tsp salt; 1 Tbsp hazelnut instant coffee (optional); 1 tsp vanilla extract (i chose coffee to vanilla); 1 cup chocolate chunks (or chip, anything); 1/4 cup chopped almond (coarsely)

gabs @cook_2625164

Originally from Chef Michael Smith, the first telly cooking show I watched, and it got me doing cooking and baking til now.

This recipe will make around 40 pcs, each dough balls weigh about 15 grams 😅 yes i weigh them lol

Originally from Chef Michael Smith, the first telly cooking show I watched, and it got me doing cooking and baking til now.

This recipe will make around 40 pcs, each dough balls weigh about 15 grams 😅 yes i weigh them lol

gabs @cook_2625164

Originally from Chef Michael Smith, the first telly cooking show I watched, and it got me doing cooking and baking til now.

This recipe will make around 40 pcs, each dough balls weigh about 15 grams 😅 yes i weigh them lol

Originally from Chef Michael Smith, the first telly cooking show I watched, and it got me doing cooking and baking til now.

This recipe will make around 40 pcs, each dough balls weigh about 15 grams 😅 yes i weigh them lol

Saved

Ingredients

120 gramssoftened butter
140 gramssugar (i used mix of brown and white sugar)
1room temp egg
200 gramsall purpose flour
1/4 tspsalt
1 Tbsphazelnut instant coffee (optional)
1 tspvanilla extract (i chose coffee to vanilla)
1 cupchocolate chunks (or chip, anything)
1/4 cupchopped almond (coarsely)

Saved

Steps

1

Beat butter and sugar til creamy and soft
2

Add egg, mix well
3

Add flour, salt, hazelnut instant coffee, mix well
4

This is how the dough should look like, its kinda non sticky
5

Drop all those choco chunks and almonds and just make sure they are evenly distributed
6

Prepare lined tins (use parchment paper) and prepare your oven, preheat at 190°C
7

Make balls, use a teaspoon (or tablespoon, make it to your desire), drop it onto tins, flatten it a bit, make sure there's distance like 2-3 inches between the balls to avoid them sticking together when they expand during baking.
8

Bake for 15 minutes or when you see the edges of the cookies are a bit brownish.
9

Leave them to cool slightly then fully cooling them onto the rack
10

Serve with black coffee.. yummy!