So it’s a quiet day here – overcast, dull, boring.  I’ve cleaned out the fridge, labelled everything in the pantry, processed the days orders for the shop and was avoiding doing the laundry.

What better thing to do than make cookies?

Salted Chocolate Chip & Almond Cookies

Salted Chocolate Chip & Almond Cookies

And these are goooooood!  (Even if I do say so myself.)(And I do!)

It’s just a basic choc-chip recipe to which I’ve added a cup of slivered almonds.  But the kicker is the salt on the top.  There’s just something so VERY good about salty-sweet – particularly when chocolate is involved.

Here’s the recipe I used;

  • 150 grams of soft butter
  • ½ cup caster sugar
  • ½ cup brown sugar
  • big splosh of vanilla essence
  • 1 jumbo egg
  • 1 ¾ cups of plain flour
  • pinch baking powder
  • 1 cup milk chocolate chips
  • 1 cup slivered almonds
  • salt for sprinkling (I used Murray River salt flakes – so pink and pretty)

Preheat your oven to about 160°C.  Cream butter and sugar.  When light and fluffy, add egg and vanilla essence and beat until combined.  Add flour and baking powder (better to do this in two or three batches) and when completely mixed, add in choc chips and almonds and mix until all the bits are evenly through the dough.

Take tablespoons of the mix and put onto lined trays at least an inch apart (they will spread slightly).  Press down a bit and then sprinkle each cookie with a tiny pinch of salt.

Bake for 15-20 minutes (depending on your oven).  They should be a pale gold and not too brown on the underside.  Let them cool and put into an air-tight container, if you can!

They’ve got a bit of crunch and a bit of chew.  They’re sweet but have a salt kick.  These really are the best choc-chip cookies I’ve ever made.  Try them for yourself – it’s a really simple recipe!