One large cookie with chocolate chips, crunchy almonds and a soft, chewy caramel. It’s delicious on its own but with a scoop of vanilla ice-cream just makes it more divine!
Ingredients
Cookie Dough:
2 Cups Plain Flour
3/4 Cup (170g) Butter
3/4 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Almond Butter or Peanut Butter
1 Egg
2 Egg Yolks
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/2 Tsp Salt
2 Tsp Vanilla Essence
4 Tbls Water
Topping:
75g/2.6oz Milk Chocolate Chips
75g/2.6oz Dark Chocolate Chips
1/2 Cup Almonds, roughly chopped
Caramel Sauce (store bought)
Method:
Spray a 28cm/11-inch springform tart pan with non-stick cooking spray and line the inside with baking paper.
Place the butter in a medium microwave-safe bowl and cover tightly with clingfilm. With a small sharp knife, make 4 small slits in the clingfilm for venting.
Microwave on high for about 4-6 minutes to melt and brown the butter. You’re looking for a golden colour. Carefully remove the bowl and remove the clingfilm. Allow the butter to cool for 10 minutes, then transfer to a large bowl.
Add the water, both sugars, almond butter and vanilla to the melted brown butter. Whisk with a hand balloon whisk until everything is well combined. Add the eggs and stir again.
Next add the baking powder, baking soda and salt and stir to incorporate. Sift and fold in the flour, ginger and cinnamon just until well combined.
Transfer the batter to the prepared pan and spread to an even layer. Scatter the chocolate chips over the top then the almond pieces. Bake in preheated oven 180C/350F for 25 minutes or until a toothpick inserted comes out clean. Don’t over bake.
Remove the tart from the oven and allow to cool for 10 minutes, then remove from pan. Drizzle top with caramel sauce.
Enjoy!
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