Masala chocolate cookies

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There’s no narrative words this week due to a lack of inspiration and a whole load of unfruitful perspiration. Yeah it’s been one of those weeks. Poor sleep, insecurities and eating feelings for dinner. But there’s cookies. There’s always cookies. And these guys are as good as it comes.

Keep pushing on,
Rx

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Masala chocolate cookies
Makes 10

200 g all-purpose flour
90g cocoa
¾ tsp bicarbonate soda
¾ tsp garam masala
½ tsp cinnamon
½ tsp ginger
¼ tsp salt
170 g softened unsalted butter
110 g light brown sugar
110 g caster sugar
1 medium egg at room temperature
1 teaspoon vanilla extract
100 g chocolate chips
30g whole almonds

In a small bowl, mix together the flour, cocoa, bicarb, spices and salt so it’s uniform in colour and all the spices are distributed through the flour. Set this to one side.

Cream the softened butter, caster sugar a light brown sugar until pale and fluffy – the paler and fluffier, the better the cookies, so cream it like ya mean it.

Beat in the egg and vanilla extract until thoroughly combined, followed by the flour mixture. Mix until it comes to a soft dough with no floury patches.

Set aside 12 chocolate chips and add the rest to the dough, mixing in well.

Weigh the cookie dough into 65g pieces (this way they’ll all be the same size – genius!) and roll into balls. Place the cookie dough balls in a Tupperware, stud the top of each with 2 almonds and a chocolate chip and freeze for at least an hour – until they’re frozen all the way through. This will help keep them chewy in the middle when you bake them.

Preheat your oven to 180°C and line a baking tray with baking paper. Place the frozen cookie balls about two inches apart on the baking tray and bake for 12-15 minutes.
They’re done when they start to crisp round the edge but are still very much soft in the middle. Cook them to a crisp and you’ll have a crisp cookie – A real tough cookie.

Eat warm (advised) or leave to cool fully (sensible) on the baking tray.

*other thoughts on cookies

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