In August of this year, my friend Klowi sent me a message on Facebook challenging me to create a treat that would involve three kinds of chocolate and almonds. Thanks to life in general getting in the way, I was unable to act on that challenge till around six o’clock this morning.
And boy, oh, boy! The results were definitely worth it. 😀
The resulting cookies are a spin off my original chocolate-chunk cookie recipe in that it starts out with a muscovado-sweetened butter dough and features over 200g of assorted chocolates. But what makes these bad girls more stunning is that I threw in a generous amount of dried cranberries, dried blueberries, and sesame-almond crunch. Plus, I threw in some cocoa powder into the dough to give it a bittersweet, almost smoky flavor profile.
These taste so rich and decadent, that you can actually forget that these use less butter than my original recipe. 😉 Given the fact that they’re also loaded with fruit and nuts, they’re also immensely satisfying and would be best enjoyed dipped into a glass of chilled milk. They’re the sort of cookies that would be perfect for fixing up a plate for Santa Claus (or, for that matter, Arthur Christmas!), for packing into gift boxes, and – definitely – for solo munching after a long day at work or squeezing through the madness of the Holiday rush. 😀
- 1 stick salted butter, softened
- 1 cup muscovado or dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond flavoring
- heaping 1/3 cup fruit and almond crunch (I used Mrs. May’s Fruit and Nut Toppers cranberry-blueberry-almond variant)
- 100 grams dark chocolate, coarsely chopped
- 50 grams milk chocolate, coarsely chopped
- 50 grams white chocolate, coarsely chopped
- 1-1/2 cups flour
- 1/2 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
Pre-heat oven to 350 degrees / Gas Mark 4.
Cream together the butter and sugar until creamy; crack in the egg and mix till smooth. Stir in the cocoa powder, flavorings, and baking powder. Add the flour, chopped chocolates, and the fruit-and-nut mix and mix till a rather stiff, clay-like dough is formed. Measure the dough out in level tablespoons. Roll into balls and place on non-stick baking sheets.
Bake for 10 – 15 minutes. Remove immediately from the baking sheets and cool on a wire rack.
Makes approximately 44 cookies.