INGREDIENTS
- 200g Butter
- 130g Brown Sugar
- 100g White Sugar
- 2pcs Egg
- 320g Flour
- 20g Beryl’s Gourmet Cocoa Powder
- 110g Almond Powder
- 5g Baking Powder
- 5g Soda Bicarbonate
- 3g Salt
- 1kg Beryl’s Gourmet Milk Compound Chocolate (XL Chunks)
METHOD
- Beat the butter and sugar until it become fluffy.
- One at a time, add in the egg, then mix it well.
- Add in the flour, Beryl’s Gourmet Premium Cocoa Powder, almond powder, baking powder, soda bicarbonate and salt, then mix well.
- Place the mixture in the chiller for 30mins.
- Remove from chiller. Roll the dough to about 15g per piece.
- Bake at 170°C for 8min. Remove from oven and place 1 piece of Beryl’s Gourmet Dark Compound Chocolate (XL Chunk) on top of the cookie.
- Continue to bake for 1 min. Remove from oven and place 1 piece of almond on top of cookie while still hot.
