Chocolate and almond Chip Cookies

I tried this recipe for the first time in December 2008. I went to a coffee shop a few days before that and was amazed at how everything in that shop looked kitsch, from the desserts displayed to the way they were displayed. I was mostly mesmerised by the huge chocolate chip cookies sitting in huge cookie jars, a reminiscent of housewives baking giant cookies for their kids. From that day on, I decided that my chocolate chip cookies would be intentionally huge, just to have a feel of that shop again.

This chocolate chip cookie recipe contains no egg but milk instead. This recipe will yield about 5 huge cookies.

To make cookies, you will be needing:

150g of flour

1 pinch of salt

75 of caster sugar (I used only 50g)

25g of soft brown sugar

75g of margarine

2 tablespoon of liquid milk (or half an egg)

1/2 teaspoon of vanilla essence 

100g of chocolate chips or a block of semi-sweet chocolate cut in chunks

25g of almond flakes

Method:

Pre-heat the oven at 170 degree Celsius or 338 degree Fahrenheit.

In a large bowl, sift the flour and salt together. Reserve.

In a separate bowl, cream the butter using a whisk for 1 minute

Add the 2 sugars to the butter and whisk till the mixture is now light and fluffy

Then gradually add the milk to the mixture while still mixing the content of the bowl.

The mixture should be creamy and have a very light and fluffy texture by this stage.

Now fold in the flour, chocolate chip cookies and almond flakes to the creamy mixture to obtain the cookie dough.

Next form balls with the cookie dough and place them on a baking tray.

Bake at 20 minutes at 170 degree Celsius or 338 degree Fahrenheit and voila!