Chocolate Chip Cookies

• temps total: 34 minutes

Ingrédients

Recipe for 12-14 large cookies

160g butter, room temperature

70g runny almond butter

140g granulated sugar

160g brown sugar

1 vanilla bean

5-7g espresso powder (depending on how much you like; I use 7g)

365g all purpose flour

1 tsp baking soda

1/4 tsp salt

200g dark chocolate 70%

90g almond milk

1tbsp maple syrup

No eggs needed for this recipe! The almond butter and milk replace the eggs here. (My chemistry brain was working here)

Instructions

Preheat oven to 180C or 160C for fan/convection oven.

Cream butter, almond butter, granulated sugar, brown sugar, vanilla, maple syrup, and espresso together.

Add almond milk and mix well. Your kitchen will be filled with the smell of espresso and almonds.

Chop chocolate into med-small sized pieces.

Add flour, baking soda, salt, and chopped chocolate and mix until just combined.

Form dough into rough flattened half-domes on a baking tray lined with parchment paper and bake for 15 minutes. (18-20 minutes in a fan/convection oven)

Remove from the oven, sprinkle with salt flakes.

Let rest and cool completely before moving.

Dunk in a glass of cold milk.

Ayo

Chemical Engineer