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Chocolate Christmas cookies
Brown butter, generous chunks of dark chocolate and toasted almonds make these an all-round winner. Bake a double batch: you’re definitely going to want some for yourself too.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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
Method
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).
Cook’s tip
Cook's tip
Freeze the dough once portioned and bake from frozen when needed – just add a couple of minutes to the cooking time.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,242kJ/ 298kcals
Fat
19g
Saturated Fat
9.1g
Carbohydrates
27g
Sugars
16g
Fibre
21g
Protein
4.8g
Salt
0.6g
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