- 115g of salted butter ( at room temperature)
- 110g of brown sugar
- 100g granulated sugar
- 1 big egg
- 1 teaspoon of vanilla extract
- 180g of self-raising flour
- 1/2 of teaspoon of baking powder
- 200 g of good bittersweet chocolate( around 70%)
- 50 g of toasted almonds
Beat the butter, the sugars until they present a creamy texture. Add the egg and the vanilla extract to the mixture and beat again. Then add the flour and baking powder already mixed and mix again everything. Finally add the dark chocolate and toasted nuts that were previously cut in small pieces (or not so small if you prefer chunky cookies) and give everything a mix again. let the cookie batter rest in the fridge for 1 night. With a ice-cream scoop or spoon make small batter balls and place them in a baking tray covered with baking sheet (make sure the cookies are well separated, otherwise they will stick to each other).Bake those choc chip cookies in a previously heated over at 180ºC. If you prefer you can freeze some of that batter balls for another day. You can remove the cookies from the oven as soon as they start getting golden and make sure that they get cold in a baking rack so they end up nice and crunchy.
The cookies can be storaged at room temperature up to 5 days. The batter can be storaged in the fridge for 1 week and in the freezer for 1 or 2 months.