Ingredients:
- 250g butter at room temp
- 40g brown sugar
- 60g muscovado sugar (get from organic shop) (Original 40g brown sugar)
- 80g castor sugar (Original 120g)
- 2 eggs at room temp
- 1 teaspoon baking soda
- 340g all-purpose/plain flour
- Pinch of rock salt
- 300g semi-sweet dark choc chips/milk choc chips/dark n milk choc bars/any mix u like
- 200g almonds, chopped
Method:
1. Preheat oven to 180 degree C.
2. Line baking sheets with parchment paper.
3. In a mixing bowl, whisk all sugars and butter together until combined then add the eggs and mix well.
4. In another bowl, sift dry ingredients - flour & baking soda together then add in rock salt.
5. Add dry ingredients into wet ingredients in 4 batches. Stir until well combined then add in almonds & choc chips etc until combined.
6. Use 2 teaspoons to scoop a cherry tomato-sized batter & form a ball then release batter on baking sheet. Leave about 1-inch space between cookies. Bake for 13-15 minutes until golden brown. Let the cookies cool completely before storing into air-tight containers.
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