Chocolate Christmas cookies
Chocolate Christmas cookies
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Ingredients
Method
Melt the butter in a medium pan over a low heat; cook for 5-7 minutes, swirling occasionally until the butter foams, starts to smell toasty and you can see that the white solids have separated and turned brown. Pour into a large mixing bowl (you should now have about 200g butter) and leave to cool to room temperature.
Add the sugars to the cooled butter; whisk together with electric hand beaters. Add the eggs and beat until combined, then tip in the flour, salt and bicarbonate of soda; stir with a wooden spoon to form a dough. Stir through the chocolate and almonds, cover and chill for at least an hour.
Preheat the oven to 200ºC, gas mark 6. Line 4 baking trays with parchment. Divide the dough into 20 portions (about 55g each) and space out on the trays so the cookies have room to spread. Sprinkle with a little salt; bake for 10-12 minutes until the edges have turned golden. Leave to cool on the tray for 5 minutes, then transfer to a rack to cool completely. These will keep for up to 10 days in an airtight container, but if you want to get ahead the dough can be frozen.
