Everyone that looks back and remembers Christmas as a child has a distinct memory of how your parents used to sell it to you, that Santa was real.
I have the memories as clear as daylight. Coming from a German household we open our presents on the night of the 24th. I remember after dinner we would hide in our rooms with our Mom who would convince us that Santa was arriving any minute now and that my Father would have to go out and greet him. My Father of course was on the outside chucking pebbles onto the roof while our mom would hush us because reindeer had just landed and we needed to hear the sound of their hooves. It was so believable and so real to me as a child.
When I close my eyes I can actually remember the sounds and the rush I used to get from the fact that Santa had just arrived.
No Santa visit is complete however without putting out cookies and milk. We did this every time and I am certain my father loved the role he played at having to snack on them and sell it to my brother and I that Santa had a good munch before he was off!
The funny thing is that in all the years of doing this I never actually tried cookies and milk. I reckon it must have been the sheer excitement of wanting to pop that might have been the culprit. Fast forward all these years later and here I am, food blogging and realising that although I had killer Christmas’s there was still something missing in my memories as a child.
Needless to say I am not that sore about it at all because I do feel like I have saved the best for last in a way. These are the ultimate mouthful. The sweetness of the cookie is perfectly cut with the milk. It is the Swiss to the cheese, the apple to my eye. Well at least these cookies and milk are a revolution and make up for any childhood memory that needs to be set right!
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Ingredients:
· 2 1/3 cups of Flour
· 1 tsp. baking soda
· ¾ tsp. salt
· ¾ cup coco powder
· 2 ¼ cup butter at room temperature
· 1 cup brown sugar
· 1 cup white sugar
· 1 egg
· 1 tsp. vanilla extract
· 1 ½ cups milk chocolate chips
· 1 cup white chocolate chips
· 150 grams of chopped almonds
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Instructions:
Preheat your oven to 190 degrees Celsius.
Cut baking paper and line baking tray.
In s separate bowl sift flour, baking soda, salt and coco powder.
Add your sugar and set aside.
Using the paddle attachment beat together all wet ingredients (you can do this by hand but get ready for a work out with your spoon!)
Add all your dry ingredients to your wet ingredients and pulse together. Don’t over mix.
Last step is to add your chocolate chips and your almonds. Pulse again until it has just mixed through the cookie dough.
Scoop out about two Tablespoons per cookie size. Do not let them be too close to each other on the baking tray, as they will spread when baked.
Once you have all your cookie dough balls sectioned out bake at 190C for 15 minutes.
Allow to cool on a cooling tray before eating
Serve with a cold glass of milk!
USEFUL TIP: This cookie dough freezes very well. You can roll the batter into balls and put them in a Tupperware. Lining each layer with grease paper will stop them from freezing. Then when friends come over for tea you can pop them in the oven for cookies freshly made on demand!
-Melissa