Summer. There are so many distractions from work – the sea air, crystal blue water, food and farm festivals, after-dinner walks, and of course, baking.
These cookies, however, are no exception and they’re delicious.
The other night I was craving milk chocolate. Since we had an 11 lb. bar of Callebaut just sitting there, I decided to play around with ingredients and conjured up this recipe. The interplay of almonds and milk chocolate fantastic. Not only are they delicious, they’re quick to make, freeze well and are great to pack for your next outdoor summer adventure.
So, let me ask you: is distraction from work a bad thing in the summer? What do you do to get yourself motivated to tackle the challenges of the day? I’d love to know.
While you’re thinking about it, whip up a batch of these Milk Chocolate Almond Cookies. Who knows, you may find the act of baking something fresh, real and homemade…motivating.
Milk Chocolate Almond Cookies
227 g butter
156 g sugar
110 g brown sugar
2 large eggs
300 g flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 tsp almond extract
107 g slivered almonds, lightly toasted and cooled
155 g good quality milk chocolate, chopped into chips
Preheat oven to 375 degrees.
Sift dry ingredients and set aside.
Mix the butter with the sugars until fluffy. Beat in the eggs, vanilla and almond extract.
Gradually add the dry ingredients and mix until just blended.
Stir in the chocolate chips and the almonds. Bake at 375 for 11 minutes.