Hey everyone, it’s Sophie, welcome to my recipe site. Today, I will show you a way to make a special dish, chocolate chip & almond xl cookie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chocolate Chip & Almond XL Cookie is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chocolate Chip & Almond XL Cookie is something which I’ve loved my entire life.

Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes. Of course, everyone loves chocolate chip cookies — and we've got the best-ever recipe, below — but why limit yourself when there are so many other fantastically delicious things you can do with. This week on Basics we're taking a look at the quintessential cookie: chocolate chip.

To get started with this recipe, we have to first prepare a few components. You can cook chocolate chip & almond xl cookie using 9 ingredients and 10 steps. Here is how you can achieve that.

Make ready 1/2 cup Almonds
Take 4 oz Butter
Get 1 Egg
Get 1 cup Chocolate chips
Prepare 1/4 tsp Salt
Take 1 1/2 tsp Baking powder
Make ready 1 tbsp Vanilla extract
Take 3/4 Brown sugar
Make ready 1 cup Flour

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Preheat the oven to 350°F. Butter a 9 inch springform pan and line the base with parchment paper.
Spread the almonds in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked.
Allow to cool just slightly and then gather the still warm nuts in a kitchen towel. Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins. There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left is fine. Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes. Scrape down the beater and bowl with a rubber spatula and add the egg. Beat until the egg is well incorporated and then add the teaspoon of vanilla. Combine well.
Add in the flour mixture and mix until just combined and a few dry streaks of flour remain. Remove from the mix and using a rubber spatula fold in the chocolate chips and almonds.
Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.
Bake until slightly golden 25 minutes or until a wooden skewer comes out clean when placed in the centre of the batter. Allow to cool completely on a wire rack.
To un-mold, run a knife around the edge of the pan and release the springform ring. Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper. Invert again onto a cutting board to cut into slices.
Top with strawberries and sprinkles if desired!

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