Chocolate Christmas cookies

Name: Chocolate Christmas cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20
Ingredients: 250 g unsalted butter; 140 g light brown soft sugar; 140 g granualted sugar; 2 large eggs; 280 g plain flour; 1 tsp fine sea salt; ¾ tsp bicarbonate of soda; 150 g No.1 Madagascan 75% dark chocolate, chopped into chunks; 150 g roasted salted almonds, roughly chopped; ½ tsp sea salt flakes

Brown butter, chunky shards of dark chocolate and toasted almonds? That's a cookie trifecta if ever we saw one. These holiday Christmas cookies are the kind that mysteriously disappear from the cooling rack before they've even had a chance to cool. Bake a double batch and save yourself the heartbreak because you'll definitely want a few for yourself. Looking for more Christmas cookie ideas? Our collection of quick & easy cookie recipes is packed with bake-and-gift winners that are guaranteed to spread a little festive cheer.

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Vegetarian

Makes20
CourseCake
Prepare20 mins
Cook20 mins
Total time40 mins
Pluschilling

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250g unsalted butter
140g light brown soft sugar
140g granualted sugar
2 large eggs
280g plain flour
1 tsp fine sea salt
¾ tsp bicarbonate of soda
150g No.1 Madagascan 75% dark chocolate, chopped into chunks
150g roasted salted almonds, roughly chopped
½ tsp sea salt flakes

Melt the butter in a medium pan over a low heat; cook for 5-7 minutes, swirling occasionally until the butter foams, starts to smell toasty and you can see that the white solids have separated and turned brown. Pour into a large mixing bowl (you should now have about 200g butter) and leave to cool to room temperature.
Add the sugars to the cooled butter; whisk together with electric hand beaters. Add the eggs and beat until combined, then tip in the flour, salt and bicarbonate of soda; stir with a wooden spoon to form a dough. Stir through the chocolate and almonds, cover and chill for at least an hour.
Preheat the oven to 200ºC, gas mark 6. Line 4 baking trays with parchment. Divide the dough into 20 portions (about 55g each) and space out on the trays so the cookies have room to spread. Sprinkle with a little salt; bake for 10-12 minutes until the edges have turned golden. Leave to cool on the tray for 5 minutes, then transfer to a rack to cool completely. These will keep for up to 10 days in an airtight container, but if you want to get ahead the dough can be frozen (see tip below).