Crunchy Chocolate & Almond Cookies
Prepare irresistible cookies with a soft center and deliciously crispy edges. This recipe reinvents the classic with a perfect marriage between the smoothness of milk chocolate and the toasted crunch of almonds, all enhanced by the caramelized sweetness of brown sugar. An easy-to-make treat that will delight everyone.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (convection). Cover a baking tray with parchment paper. Roughly chop the almonds.
- 2
Melt the butter. In a bowl, mix the warm melted butter, brown sugar, and white sugar. Whisk for 1-2 min until homogeneous.
- 3
Add the egg to the mixture. Whisk for 1 min until smooth and glossy.
- 4
In another bowl, mix the flour, baking powder, and salt. Pour onto the wet mixture and fold in gently with a spatula.
- 5
Add the chocolate chips and most of the chopped almonds. Mix uniformly.
- 6
Form 10 dough balls (about 60g each) with floured hands. Place them on the tray, spacing them well (8 cm). Flatten the top slightly.
- 7
Press the reserved almonds and chocolate chips on top of each cookie.
- 8
Bake for 10-11 min. The edges should be golden and crispy, the center still soft. Remove from the oven.
- 9
Let cool completely on the hot tray for at least 10 min before moving.
- For a chewier texture, remove the cookies from the oven when the center is still shiny and looks undercooked.
- Use melted butter for thinner, crispier edges and a dense center.
- Chop the almonds with a knife for irregular chunks that release more flavor.
- Respect the spacing on the tray (8 cm) for a round shape and even baking.
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