Directions
- 1Preheat oven to 180C or 160C for a fan/convection oven.
- 2Cream butter, almond butter, granulated sugar, brown sugar, vanilla, maple syrup, and espresso together.
- 3Add almond milk and mix well.
- 4Chop chocolate into medium-small sized pieces.
- 5Add flour, baking soda, salt, and chopped chocolate and mix until just combined.
- 6Form dough into rough flattened half-domes on a baking tray lined with parchment paper and bake for 15 minutes (18-20 minutes in a fan/convection oven).
- 7Remove from the oven, sprinkle with salt flakes.
- 8Let rest and cool completely before moving.
- 9Dunk in a glass of cold milk.
Ingredients
- 160 g butter, room temperature
- 70 g runny almond butter
- 140 g granulated sugar
- 160 g brown sugar
- 1 vanilla bean
- 5 g espresso powder
- 365 g all purpose flour
- 1 tsp baking soda
- 0.25 tsp salt
- 200 g dark chocolate 70%
- 90 g almond milk
- 1 tbsp maple syrup
- flaky salt
Equipment
ovenbaking trayparchment paper
Tips
- Espresso powder enhances chocolate flavor due to similar flavor molecules.
- Almond butter provides extra protein and healthy fat for a dense, fudgy cookie, and its flavor molecules harmonize with chocolate and coffee.
- Salt activates taste perception, making food taste more intense, and provides sensory contrast.
- Almond butter and milk replace eggs in this recipe.
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