Emīlija’s triple chocoloate cookies
In our family, these will always be Emīlija’s cookies – one weekend, she decided to bake these, and did. I figures out the ingredients, but she did the baking. The results – a very proud girl and heavenly cookies.
100 g white chocolate, broken into pieces (I use Michel Cluizel Ivoire)
70 g dark chocolate, broken into pieces
140 g butter, room temperature
225 g Demerara sugar
1 organic orange zest, finely grated
½ tsp vanilla powder
3 small eggs, room temp
150 g fine spelt flour
20 g cacao powder
1,5 tsp baking powder
pinch of sea salt for the dough
200 g toasted almonds, chopped
60 g milk chocolate, chopped
1/2 tsp sea salt flakes
Preheat the oven to 190°. Line a baking pan with parchment paper.
Melt both chocolates in a double boiler. When melted, take of the heat and let it cool.
Meanwhile, place butter, sugar, vanilla, and orange zest in a bowl and beat until airy (around 6 minutes). Continue beating, adding the eggs, one by one.
In a separate bowl, mix together flour, baking powder and salt. Add the dry ingredients to the butter/egg mixture and mix. Add the chocolate and nuts and mix.
Using an ice cream scoop, or a large soupspoon, place the dough on the cookie sheet, leaving a lot of space in between – the cookies will spread. You have two at the top, one in the middle, and another two at the bottom of the cookie sheet. Flatten slightly and bake in the centre of the oven for about 6 minutes. Open the door, sprinkle some sea salt on the cookies and bang the pan 2-3 times (or take the pan out and bank on the table top). Continue to bake forr 6 more minutes.
Remove, cool on the pan 10 minutes, and transfer to a cooling rack. Continue baking the rest of the cookies in the same way.
If you have only one pan, leave the cookies on the pan for 5 minutes and then carefully slide the cookies with the paper onto a flat surface. If you pick them up individually, they will break. Cool and serve.
Photo Aiga Redmane
In cooperation with HM Conscious April 2019