Ok, guys, I just feel I should warn you that these are like crack. It’s like the almondy white chocolatey vibe comes together with buttery chewy sweetness to create some kind of chemical composition that is dangerously addictive to humans. What I’m trying to say here is don’t make a batch and expect to eek it out.
These cookies came about through my desire to be one of those people who uses up the odds and ends that they have in the cupboards. I need to be way thriftier with my cooking in general, and this is the way to go about it. I had marzipan knocking about after making those dirty cheating almond croissants earlier in the week and thought it’d be cool in a cookie – it totally is.
There’s a lot of painting and decorating going on in my house at the moment and these have seen everybody through the tea breaks very nicely. They’re not bulky cakey cookies (Nigella Lawson’s double chocolate ones come to mind) but thinner, chewier ones that do lots of spreading in the oven, so make sure you leave adequate space between them!
125g salted butter (room temperature)
100g caster sugar
50g light soft brown sugar
1 beaten egg
150g plain flour
1/4 teaspoon bicarbonate of soda
50g chopped almonds
75g white chocolate
50g dark chocolate
- Pre-heat your oven to Gas Mark 4 (oven conversions here) and grease/line a couple of baking trays.
- In a large mixing bowl, cream the butter and sugars then gradually beat in the beaten egg.
- Sift the flour and bicarbonate of soda into the bowl and fold it in.
- Chop the chocolate and marzipan into 1cm chunks then throw those and the almonds into the mixture and give it a good stir.
- Dollop tablespoons of the dough onto the baking trays (you might need to do it in a couple of batches, and make sure you leave a decent amount of space between each!).
- Bake for 5 minutes, rotate the baking trays in the oven then bake for another 5 minutes.
- Leave to cool on the tray for a bit then cool completely on a wire rack – or eat them all hot, up to you.