It feels SUPERB to be back in my baking mood after surviving an emotionally intense week. Lots of things happened recently; probably too many. People always say baking helps elevate our mood, but I realise I can only bake well when feeling fully energised – does it make sense? Anyhow, let’s just focus on something fairly simple to make, yet truly satisfying to enjoy today, shall we?
In fact, I’ve had this cookie recipe – success-guaranteed – in store for a while, but I just didn’t have the right opportunity to share it with you until now. It’s my all-time comfort recipe as it simply turns out perfect every. single. time. I used peanut butter the first time I made it (which was marvellous), and I substituted almond butter this time as I still got a whole jar of waiting to be gulped down at home.
Similar to the brookies I previously shared in August, these cookies are soft, chewy, and sweet, yet their slightly crispy outer layer can now better withstand the passage of time. Yeap, we’re talking about one of those insanely tempting over-sized cookies seducing you through those timeless, nostalgic bakery windows. What’s the secret? A right amount of brown sugar and don’t overbake them. Pssss, If you want them to be extra evil (and make all your friends jealous of your little kitchen triumph), don’t hesitate to add in dark chocolate chips so that the cookies would literally melt in your mouth.
Ingredients:
Make 18 largecookies
- 1 1/2 cup (188g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) butter
- 1/3 cup (75g) white sugar
- 1/2 cup (100g) brown sugar
- 1 large egg, room temperature
- 60g almond butter
- 1 tsp vanilla extract
- 3/4 cup (100g) almond, roughly chopped
- 1/4 cup dessicated coconut
Instructions:
- Preheat the oven to 350F (175C)
- In a mixing bowl, thoroughly sift in and combine flour, baking soda, and salt. These are your dry ingredients.
- In another mixing bowl, using an electric beater, beat white sugar, brown sugar, and butter on medium high speed for 4-5 mins until pale and creamy.
- Add egg, vanilla and almond butter to the mixture, and continue to beat at medium speed until well mixed.
- Slowly add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated.
- Finally, with a spatula, gently stir in and mix well chopped almonds and desiccated coconut.
- Line a baking sheet with parchment paper.
- Roll the dough into balls, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm.
- Bake for 12 mins (don’t overbake). Remove from the oven and let cool.
