These super simple, thin and crispy yet chewy cookies are divine. Leave plain or top with a few chopped nuts or cranberries before cooking.
INGREDIENTS
2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
½ teaspoon each ground cinnamon and allspice
pinch cayenne pepper, optional
⅓ cup ground almonds
½ teaspoon sea salt
150 grams chocolate baking chips
1 x egg, size 7 (large)
2 x egg whites, size 7 (large)
1 teaspoon vanilla extract
2 x flat baking trays lined with baking paper and greased with cooking spray
METHOD
Preheat the oven to 150°C fan bake.
Combine the icing sugar, cocoa, spices, almonds and salt in a large bowl then add the chocolate chips.
Whisk the egg and the egg whites and the vanilla together with a fork then add to the dry ingredients and stir until well combined. The mixture will be thinner than a normal cookie batter.
Place small tablespoons of the mixture spaced well apart on the baking tray. I put 9 on each tray as they spread dramatically and I bake one tray at a time.
Bake for 9–10 minutes, turning the tray halfway for even cooking. Cool on the tray for 10 minutes then carefully lift off and transfer to a cooling rack. Makes about 24 x 10 cm cookies depending on the size
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.