Please allow 20 minutes cooling time for prep and 2 hours chilling time after baking.
2 cups all-purpose flour
6 tbsp unsweetened, sifted, cocoa powder
2 1/2 tsp instant coffee granules
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
170 grams unsalted butter very soft but not melted
1 cup + 2 tbsp light brown muscovado sugar (use brown sugar if you can’t find muscovado sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
10 pieces Sally Williams almond nougat, chopped or roughly torn into small chunks
1/2 cup good quality chocolate chips
It’s very important to chill the dough, as this allows the flavours to develop and helps to ensure you don’t get flat cookies that spread all over your baking tray upon baking.
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