Dark Chocolate Chips Almond Soft Cookies

For the very first time i baked cookies, i am always not a big fan of cookies, as i felt it is so dry and hard texture, cookies never be my snack for tea time. However, hubby told me there is another type of soft cookies that i should try. I wonder how the soft cookies taste like so.. here are the first batch. It is soften & moist inside but outside is crunchy. I can definitely accept this and my version i have reduce the amount of sugar. It is not too sweet and chocolate chips have helped improved the sweet taste.



Set A:

Kerrygold Unsalted Butter * 50g – room temperature

Egg * 1/2 pcs (beaten lightly) – room temperature

Sugar * 40g

Set B:

Pure vanilla extract * 1/2 tsp

Rice Milk * 15g

Set C:

Cake Flour * 1 cup

Salt * a pinch

Baking Powder * 1/2 tsp

Baking Soda * 1/4 tsp

Set D:

Almond Flakes * 10g

Dark Chocolate Chips * 15g


Baking Steps:

  1. Mix the ingredient Set A and use the machine to beat lightly until the sugar dissolved well in the mixture. (add the egg bit by bit while beating the butter and sugar)
  2. Add in the ingredient Set B and mix well with Set A.
  3. Sifted the Ingredient Set C before adding into the ingredient A & B, Mix well until there is a smooth and soft dough, it will not stick to your hand but it is soft enough to do it’s shape.
  4. Fold in the Ingredient Set D.
  5. Separated the dough into 16 portions and make it into a ball shape.
  6. Prepare the baking sheets and preheat the oven at 340F for 20 minutes
  7. Arrange the dough balls on the baking pan, and i give little press on the ball to make it flatten a little.
  8. Start baking at 340F for 17 minutes. (A quick edit for the timing, the cookies turn too soft after a night storage, so i have re-baked it for another 10 minutes this morning)
  9. Start enjoying your tea snack now!





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