A cookie filled to the brim with dark chocolate. A very easy and delicious snack.
CHOCO-CHUNK COOKIES WITH ALMONDS
ABOUT 30 COOKIES
110 G SOFTENED BUTTER
185 G SUGAR
SEEDS OF 1/2 VANILLA POD
25 ML. MILK
210 G FLOUR
1 TSP. BAKING SODA
1/2 TSP SALT
225 G ROUGHLY CHOPPED DARK CHOCOLATE
50 G MANDLER, CHOPPED
Preheat oven to 180 degrees celsius.
Place butter and sugars in a bowl and whisk them together into a light and airy mixture.
Cut the vanilla pod in half and scrape out the seeds, add them to the sugar, along with the egg and milk and whisk it all well together.
Sift flour and baking soda into the egg mixture and fold them in with a rubber spatula for a smooth batter.
Fold in the dark chocolate and almonds.
Place round tops of the batter, about 1 tbsp. in size, on a baking sheet lined with baking paper. They should be about 5 cm between each, as the batter will spread out during baking.
Bake the cookies in the middle of the oven for about 15-18 minutes until golden brown and slightly firm. However, they will only become crispy when allowed to rest on a rack.
Store the cookies in an airtight container.