Not your typical chocolate chip cookie, this one. It is chewy and covered in milk chocolate chips, just like the traditional, but it also has a salted-sweet filling of honey-roasted almonds and a shiny surface. It's a liberal coating of cinnamon- and gochutgaru-spiced sugar and a concluding sprinkle of flaky sea salt are a nod to the snack aisle's honey-roasted almonds. These cookies only take 10 minutes to bake and freeze exceptionally nicely. The only difficult part of the recipe is controlling whether you want to eat too many at once.
INGREDIENTS
- 225 grams or 1.75 cups of all-purpose flour
- 30 grams of whole wheat flour in 0.25 cups
- Baking soda, 0.75 teaspoon
- 0.25 teaspoon baking powder
- Unsalted butter, 1 stick, 0.5 cup/115 grams, at room temperature
- 365 grams or 1.66 cups of light brown sugar
- 1 teaspoon of sea salt, fine
- 80 grams of creamy, unsalted almond butter in 0.33 cups
- one enormous egg and one large yolk
- 1 teaspoon of honey
- a cup of milk chocolate chips, or 170 grams (or roughly chopped milk chocolate bar, disc)
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honey-roasted almonds, 1 cup/140 gram, coarsely chopped
PREPARATION
- All-purpose flour, whole-wheat flour, baking soda, and baking powder should be combined in a small basin. Place aside.
- Combine butter, light brown sugar, and fine sea salt in the bowl of a stand mixer. Cream the mixture for 3 minutes on medium speed with the paddle attachment until it is light and fluffy, scraping the bowl and mixer as necessary to make sure the butter is thoroughly mixed in.
- Include the almond butter and beat for a minute, scraping the bowl if necessary, to achieve smoothness.
- Combine the egg and egg yolk in a small bowl using a fork. The egg should be integrated completely into the creamed butter while the mixer is set to medium-low speed. Then add the honey. After pausing to scrape, resume beating for another minute at a medium pace.
- In the mixer, blend the milk chocolate and almonds on low speed. Cut the mixer off. Add the saved flour mixture and mix on low speed just until combined.
- Take the bowl out of the mixer and fold the dough in the bowl several times with a spatula.
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Scoop rounded teaspoons or 1- ounce scoops of cookie dough onto a baking sheet lined with parchment paper. (You may shape them all at once afterwards.) The dough should be firmed up after an hour in the refrigerator. (If baking later, transfer frozen scooped dough to a resealable freezer bag or container before baking. When ready to bake, take out whatever many cookies you choose to make, let them warm up a little, and then start.)
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Set two racks in the upper and lower to concenter places in the oven and preheat it to 350 degrees when you're ready to bake. Use silicone baking mats or parchment paper to line two baking sheets.
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Get the coating ready: Combine cane sugar, gochugaru, and cinnamon in a small bowl.
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Then, after forming each ball into a 1- inch thick puck with rounded corners and a flat top and bottom, remove the chilled dough from the refrigerator. As you work, dip each puck into the sugar mixture and turn it over to coat it completely.
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Place about 2 inches apart on the prepared baking pans (about 15 cookies per sheet). Spread a sprinkle of flaky sea salt over each, pressing it between your hands as you do so.
- 8 minutes of baking the cookies. Each sheet tray should be turned over and softly tapped after 8 minutes to let the cookies settle. (On the surface, you should notice jagged eruptions.) Bake the cookies for a further 2 to 3 minutes, or until the rims are just beginning to turn golden but the centres are still somewhat mushy.
- The cookies should be taken out of the oven and given a minute to cool on the baking sheets. Transfer the cookies to a cooling rack with a spatula so they can finish cooling. Use the leftover dough to repeat.
