1Preheat oven to 180C or 160C for a fan/convection oven.
2Preheat oven to 180C or 160C for a fan/convection oven.
3Preheat oven to 180C or 160C for a fan/convection oven.
4Cream butter, almond butter, granulated sugar, brown sugar, vanilla, maple syrup, and espresso together.
5Cream butter, almond butter, granulated sugar, brown sugar, vanilla, maple syrup, and espresso together.
6Cream butter, almond butter, granulated sugar, brown sugar, vanilla, maple syrup, and espresso together.
7Add almond milk and mix well.
8Add almond milk and mix well.
9Add almond milk and mix well.
10Chop chocolate into medium-small sized pieces.
11Chop chocolate into medium-small sized pieces.
12Chop chocolate into medium-small sized pieces.
13Add flour, baking soda, salt, and chopped chocolate and mix until just combined.
14Add flour, baking soda, salt, and chopped chocolate and mix until just combined.
15Add flour, baking soda, salt, and chopped chocolate and mix until just combined.
16Form 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).
17Form 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).
18Form 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).
19Remove from the oven, sprinkle with salt flakes.
20Remove from the oven, sprinkle with salt flakes.
21Remove from the oven, sprinkle with salt flakes.
22Let rest and cool completely before moving.
23Let rest and cool completely before moving.
24Let rest and cool completely before moving.
25Dunk in a glass of cold milk.
26Dunk in a glass of cold milk.
27Dunk in a glass of cold milk.
Ingredients
160 g butter, room temperature
160 g butter, room temperature
160 g butter, room temperature
70 g runny almond butter
70 g runny almond butter
70 g runny almond butter
140 g granulated sugar
140 g granulated sugar
140 g granulated sugar
160 g brown sugar
160 g brown sugar
160 g brown sugar
1 vanilla bean
1 vanilla bean
1 vanilla bean
5 g espresso powder
5 g espresso powder
5 g espresso powder
365 g all purpose flour
365 g all purpose flour
365 g all purpose flour
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
200 g dark chocolate 70%
200 g dark chocolate 70%
200 g dark chocolate 70%
90 g almond milk
90 g almond milk
90 g almond milk
1 tbsp maple syrup
1 tbsp maple syrup
1 tbsp maple syrup
flaky salt
flaky salt
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.