Quick to whip up and perfect for those times when you’re craving for something chocolate-y and sweet!
Chunky chocolate chip cookies with almonds & cocoa nibs
Adapted from Betty Crocker’s Chocolate Chip Cookies recipe
3/4 cup palm sugar
3/4 cup brown sugar, loosely packed
1 cup margarine/butter, softened
1 teaspoon vanilla
1 large egg
2 1/4 cup self-rising flour
3-4 tbsp cocoa powder
1 cup chopped almonds
1/2 cup dark chocolate chip pieces
1/2 cup roughly chopped dark chocolate pieces
Slightly under 1/4 cup cocoa nibs
- Preheat the oven at 180°C and prepare cookie sheets or baking trays.
- Beat the sugars, butter, vanilla and egg with a wooden spoon before adding in the flour and cocoa powder. The dough will be stiff so be prepared to use some arm muscle. Stir in the nuts, chocolate chips & pieces as well as the cocoa nibs.
- On an ungreased cookie sheet or baking tray, drop the dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8-10 minutes (centers will be soft) before removing it from the oven. Cool for 1-2 minutes and remove from the cookie sheet to rest on a wire rack. Once cool, store in an airtight container.