Baked goods always make for good presents when you have no idea what to get for friends. Nothing says “Happy Birthday“, “Congratulations“, “Get well soon!” more than a batch of cookies, cupcakes, brownies etc. I had left it to the last minute to figure out what to make for a friend so I had to look for something quick and easy to whip up. The only thing I had on my mind was cookies. Some of the recipes that I had found online and in cookbooks required chilling the dough.. Skip!
So instead of trying to find out a new recipe to bake, I turned to my trusty cookie recipe which I can not remember where I got it from. Initially this recipe was for white chocolate and macadamia cookies but I’ve use it so many times as a base for quick and easy cookies, adding different ingredients to it each time. I’ve added crushed up Maltesers and Mars Bar to the basic dough before but let me tell you, whilst the addition of Mars Bar chunks make for delicious cookies due to the chewy caramel, melted nougat and chocolate, it certainly makes for ugly, crater-looking cookies.
Recently I have had a hankering for chocolate chip cookies because nothing beats the classics and having cookies with a glass of milk. I decided to add some roasted almond slivers to the mix to provide an additional crunch to the cookies. These cookies are slightly on the crunchy side only because I had them in the oven for a little longer but feel free to bake them for a shorter time for soft cookies.
Makes roughly 20 cookies
125g butter, softened
1/2 cup caster sugar
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 tsp baking powder
50g almond slivers, roasted
75g milk chocolate chips
- Preheat oven to 180C (350F). Line baking trays with baking paper.
- Beat butter, sugar and vanilla until light and fluffy. Add eggs, beating well.
- Sift flour and baking powder over butter mixture and mix.
- Add nuts and chocolate, stir mixture until well combined.
- Drop heaped teaspoonfuls of the mixture onto the baking trays, leaving about a 5cm (2 inch) space around each ball of dough and flatten slightly.
- Bake, 1 tray at a time, for 12-15mins or until lightly golden and firm to the touch. (For soft cookies, bake for 12mins and for slightly crunchy cookies, bake for 15mins)
- Repeat with remaining trays.
- Cool cookies on trays for 5mins before transferring to a wire rack to completely cool.