CHOCOLATE CHIPS COOKIES WITH ALMOND PESTO
Ingredients:
- 70 gr butter, at room temperature
- 55 gr sugar
- 50 gr light caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 115 of Risciola flour
- 1 gr baking soda
- ¼ tsp salt
- 70 gr dark chocolate, cut in chunks
- 50 gr ‘Almonds pesto’
With an electric whisk, mix the butter with the sugars, the vanilla extract and the salt. When the mix looks smooth and light, add the yolk and mix it in. Then add the flour and the baking soda. Then, add the chocolate and the almond pesto. Use your hands to mix everything in, the dough will be very sticky. Once ready, put the dough on some cling film. Close it giving a shape of a log of 4 cm thick. Put it in the freezer for 1 hour. After this time, take the dough out of the freezer and remove it from the cling film. Cut it into 9 slices, each 1,5 cm thick. Lay them on a baking tray and bake them at 175°C for 15 minutes. Let the cookies cool down for 20 minutes and then enjoy!
