These chocolate chip cookies might look a little rough around the edges, but don’t let that fool you. They have everything you want in a great cookie. They’ve got crispy edges, a soft centre, and pools of melted chocolate.
We tried to make thick bakery-style cookies by freezing the dough and baking them on the pizza stone in the grill. Instead, the dough spread out and turned into flat, craggy cookies with extra crunch around the edges. These cookies were a happy accident and worked better than we planned.
If you mix the almonds and chocolate drops with the dough, make sure that everything is evenly distributed. It is such a shame if someone gets a cookie without or very little chocolate or almonds. Then there is always someone with extra chocolate in their cookie, so see for yourself whether that is a problem.
We used a bourbon/vanilla extract for these cookies. We didn’t really taste much difference from regular vanilla, so maybe we didn’t use enough of it.
To keep as much of the shape as possible, we let the dough stiffen in the freezer. Half an hour is enough. Do not think that the dough will keep this shape during baking. But every little bit helps, right?
We bake the cookies on a pizza stone. So make sure that the baking paper is not larger than the pizza stone. When the cookies go into the barbecue, close the lid immediately.
When the dough has been baked for 10 minutes, you can look for the first time. The dough has collapsed, and then we can proceed to sculpt the cookie. With a knife, you scoop the dough from the edge back to the centre. Some parts of the dough are already formed into a cookie, and they will create nice crispy edges.
After another 10 minutes, the chocolate chip cookies are ready, and you can remove them from the pizza stone. Then let the cakes cool down before taking a bite. If you don’t do this, the cake will be too soft, and it will fall apart while eating.
These are not those sophisticated cookies that you serve to your guests. These, you eat yourself if you think you deserve them. They are sweet, fat, large and ugly. Just like a good cookie should be.
Ingredients
- 270 grams of flour
- 1 tsp salt
- 200 grams of unsalted butter at room temperature
- 135 grams of white sugar
- 135 grams of cane sugar
- 3 eggs
- 1 tsp vanilla extract
- 250 grams of chocolate drops pure
- 135 grams of almonds
Instructions
- Cut the butter into small pieces and mix it with both types of sugar until you have an even mass.
- Mix the flour and salt and add to the butter/sugar mass. Mix that again until you no longer see dry flour.
- Beat the eggs and add the vanilla extract. Add this to the rest and mix well again.
- Finally, you can add the chocolate drops and almonds. Remix this well.
- Take a sheet of baking paper and scoop up lumps of dough of about 140 grams each. Place the baking paper in the freezer for half an hour so that the dough can stiffen up.
- Prepare your grill with a temperature of 170 to 190°C (340 to 375F) and a pizza stone.
- Slide the baking paper with the dough onto the pizza stone and close the lid.
- After 10 minutes, open the lid and shape the dough back into shape with a knife. Then the lid closes again until after another 10 minutes, the chocolate chip cookies are ready.
- Let the cookies cool until they are firm enough to pick up.
