October, October. I like it when fall comes and you can still walk around in the sun, and yet the air is chilly and it wakes you up somewhat roughly, when you get outside in the morning. But the past two days have been gloomy-grey and I have spent the whole of them inside the gloomier-greyer library at my university, grading other people’s work or trying to finish my own on time. Overall, not the most exciting week, really.
But most certainly one week that called for cookies – in case I, of all people, needed to make up an excuse to bake cookies. So, cookie it was: the first chocolate chip cookies of this fall, which means there was quite some pressure on them to be amazing. And they actually were: crunchy, chocolate-y bites with a hint of almond, cinnamon and vanilla. My use of the past tense is not a coincidence: there is sadly none of them left. But I will be baking these again very, very soon.
Ingredients (makes 18-20 cookies)
- 1 stick butter (115 g)
- 1/2 cup almond flour (50g)
- 1 cup all purpose flour (120 g)
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 5 ounces (150 g) chopped bitter-sweet chocolate
Heat the oven at 350°F (180°C).
In a large bowl, mix the flour, almond flour, baking soda, salt and cinnamon.
Beat the butter with the sugar, until light an fluffy. Then add the flour mixture until incorporated well and no lumps remain. Add the chopped chocolate and fold in until evenly distributed.
Line a baking sheet with parchment paper and form the cookies. I like small-ish cookies (so I can eat two at the time!) and I normally use a 1 tablespoon scoop like this one to measure them. Bake for 10-12 minutes, until golden brown.