Oh my! I had to share this recipe!
As a single ski bum, I have been feeding daily on cream cheese, fruit braid and pulla for nearly three weeks now. I have also discovered parts of long ago baked breads in the depths of my freezer. Some still excellent and a couple over time. Time to start baking loaves again and time to feed my starter.
I have baked these cookies a couple of times with great results and this time decided to spike things with a little chipotle powder and some almond. This recipe just called out for some nuts!
Here is the mix:
85g semi sweet chocolate, ( I used 15 g unsweetened and 70g semi)
1/4 cuo + 2 Tbs sugar
2Tbs fine ground expresso coffee
1/2 cup flour
1 Tbs cocao pow
1/2 tsp baking pow
1/4 tsp salt
1 egg beaten with 1 Tbs water
1/2 -1 tsp chipotle powder
Mix all of the above ingredients, then fold in:
1/2 cup semi sweet chocolate chips.
The batter looked lacking, so I added:
1/2 cup slivered almonds
I spooned about 1.5 Tbs onto a baking parchment lined baking sheet, then rounded, flattened and shaped the cookies before baking.
Bake 300F 18 - 20 minutes and allow to cool on baking trays. This is a half version and take off of Giada's recipe and I believe credit where credit is due:
Happy baking! Ski