Cookies are my favourite thing to bake. (Duh). I made these ones, adapted from the July issue of Delicious, after I received a very vocal request for GIANT cookies with a bit more texture than my usual Mrs. Fields' wannabes. I thought these would fit the bill as the dough contains almond meal. We oomphed up the texture by using half wholemeal flour, half plain, and some chopped macadamias.
I used a small ice-cream scoop to get even-sized cookies.
Cute! Ice-cream scoops of cookie dough.Brushing the tops with milk.
And here they are!
These cookies were very short and crumbly, probably from all the wholemeal flour/almond meal/macadamias, and they broke apart quite easily. The flavour was great, and they made a nice change from my usual cookies, but because of the texture, I wouldn't be in a rush to make them again. I like my cookies chewy, and my shortbread short.
In the magazine, they suggest serving them with apples sautéed in butter - a little too O.T.T., even for me. A cold glass of milk is more my style.
Giant Chocolate-Chip Cookies
(Adapted from July 2009 Delicious Magazine)
180g unsalted butter, softened
150g caster sugar
2 large egg yolks
1/2 c almond meal
1/3 c chopped milk chocolate
1/3 c chopped white chocolate
3/4 c wholemeal self-raising flour
3/4 c white self-raising flour
3/4 c macadamia nuts, roughly chopped
Milk, for glazing
Preheat the oven to 190C. Cream the butter and sugar for 8-10 minutes until light and creamy, using an electric mixer. Add egg yolks, almond meal, chocolate, flours and nuts, stirring well with a wooden spoon. If dough has trouble coming together, tip out onto a floured surface and knead gently until smooth. Use a small ice-cream scoop to portion out the dough. Place balls of dough on a lined baking tray, leaving room for spreading. Flatten slightly, and brush with milk. Bake for 10-12 minutes until lightly golden. Allow the biscuits to firm up on the trays for 5 minutes or so, then transfer to a wire rack to cool completely. Serve with an icy-cold glass of milk.
Cookies are my favourite thing to bake. (Duh). I made these ones, adapted from the July issue of Delicious, after I received a very vocal request for GIANT cookies with a bit more texture than my usual Mrs. Fields' wannabes. I thought these would fit the bill as the dough contains almond meal. We oomphed up the texture by using half wholemeal flour, half plain, and some chopped macadamias.
I used a small ice-cream scoop to get even-sized cookies.
Cute! Ice-cream scoops of cookie dough.Brushing the tops with milk.
And here they are!
These cookies were very short and crumbly, probably from all the wholemeal flour/almond meal/macadamias, and they broke apart quite easily. The flavour was great, and they made a nice change from my usual cookies, but because of the texture, I wouldn't be in a rush to make them again. I like my cookies chewy, and my shortbread short.
In the magazine, they suggest serving them with apples sautéed in butter - a little too O.T.T., even for me. A cold glass of milk is more my style.
Giant Chocolate-Chip Cookies
(Adapted from July 2009 Delicious Magazine)
180g unsalted butter, softened
150g caster sugar
2 large egg yolks
1/2 c almond meal
1/3 c chopped milk chocolate
1/3 c chopped white chocolate
3/4 c wholemeal self-raising flour
3/4 c white self-raising flour
3/4 c macadamia nuts, roughly chopped
Milk, for glazing
Preheat the oven to 190C. Cream the butter and sugar for 8-10 minutes until light and creamy, using an electric mixer. Add egg yolks, almond meal, chocolate, flours and nuts, stirring well with a wooden spoon. If dough has trouble coming together, tip out onto a floured surface and knead gently until smooth. Use a small ice-cream scoop to portion out the dough. Place balls of dough on a lined baking tray, leaving room for spreading. Flatten slightly, and brush with milk. Bake for 10-12 minutes until lightly golden. Allow the biscuits to firm up on the trays for 5 minutes or so, then transfer to a wire rack to cool completely. Serve with an icy-cold glass of milk.
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