Recipes, re-invented from cooking shows
Easy Nordic Crunch Cookies
Prep. Time:
Baking Time:
Total Time:
20 mins
12 mins
1 hour 15 mins
Serves:
15 large cookies
An easier take on Tom W's Nordic Crunch Cookies from Great British Bake Off ™ Series 17. Store-bought toffee bits and oven-toasted almonds replace the homemade almond praline, and the batch is halved to 15 cookies baked in a single round. The chill, portion weighing and cutter shaping are gone, brin...
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Ingredients
FOR THE COOKIE DOUGH: ⅓ cup sliced almonds 1½ sticks (¾ cup) unsalted butter ¾ cup packed light brown sugar 6 Tbsp granulated sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 tsp vanilla extract ¾ tsp baking soda ½ tsp fine sea salt 1¾ cups plus 2 Tbsp all-purpose flour 6½ oz (185 g) milk chocolate, cut into chunks (or 1 cup milk chocolate chips) ½ cup store-bought toffee bits (such as Heath Bits 'O Brickle)
TO FINISH: 2 oz (55 g) dark chocolate chips ⅓ cup salted roasted peanuts, roughly chopped
EQUIPMENT: Two large baking sheets Parchment paper Large microwave-safe bowl Small microwave-safe bowl Whisk Spatula #16 cookie scoop or ¼-cup measure Wire racks Fork
Method
STEP 1: HEAT THE OVEN AND TOAST THE ALMONDS
Heat the oven to 375°F with racks in the upper and lower thirds. Spread the sliced almonds on a baking sheet and toast for 4–5 minutes, until golden and fragrant. Tip onto a plate, then line both baking sheets with parchment.
STEP 2: MAKE THE DOUGH
Melt the butter in a large microwave-safe bowl in 30-second bursts, then let it cool for 5 minutes until just warm. Whisk in the light brown sugar and granulated sugar for 1 minute, then whisk in the egg, egg yolk and vanilla extract until glossy. Whisk in the baking soda and salt, then fold in the flour with a spatula until no dry streaks remain.
STEP 3: ADD THE MIX-INS
Fold in the milk chocolate, the toffee bits and the toasted almonds until evenly spread through the dough.
STEP 4: PORTION AND BAKE
Scoop 15 portions, about 2½ oz (70 g) each, using the #16 cookie scoop or a ¼-cup measure. Place 7 or 8 on each lined sheet, 3 inches apart. Bake for 11–13 minutes, swapping the sheets between racks halfway, until the edges are golden and set and the centers are puffed and still soft.
STEP 5: COOL THE COOKIES
Leave the cookies on the sheets for 5 minutes, then move them to wire racks to cool completely, about 20 minutes.
STEP 6: DRIZZLE AND ADD THE PEANUTS
Melt the dark chocolate chips in a small microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip a fork in the chocolate and flick it back and forth over the cookies. While the chocolate is still wet, scatter the chopped peanuts over each cookie. Leave to set for 15 minutes. Store in an airtight tin for up to 3 days; the cookies are crispest on the day they are baked.
Instructions
FOR THE COOKIE DOUGH:
⅓ cup sliced almonds
1(/interesting-ingredients/flaked-almonds)½ sticks (¾ cup) unsalted butter
¾ cup packed light brown sugar
6(/interesting-ingredients/light-brown-sugar) Tbsp granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tsp vanilla extract
¾(/interesting-ingredients/vanilla-extract) tsp baking soda
½ tsp fine sea salt
1¾ cups plus 2 Tbsp all-purpose flour
6½ oz (185 g) milk chocolate,(/interesting-ingredients/milk-chocolate) cut into chunks (or 1 cup milk chocolate chips)
½ cup store-bought toffee bits (such as Heath Bits 'O Brickle)
TO FINISH:
2 oz (55 g) dark chocolate chips
⅓(/interesting-ingredients/valrhona-dark-chocolate-chips) cup salted roasted peanuts, roughly chopped
EQUIPMENT:
Two large baking sheets
Parchment paper
Large microwave-safe bowl
Small microwave-safe bowl
Whisk
Spatula
#16 cookie scoop or ¼-cup measure
Wire racks
Fork
Heading 5
Ingredients
STEP 1: HEAT THE OVEN AND TOAST THE ALMONDS
Heat the oven to 375°F with racks in the upper and lower thirds. Spread the sliced almonds on a baking sheet and toast for 4–5 minutes, until golden and fragrant. Tip onto a plate, then line both baking sheets with parchment.
STEP 2: MAKE THE DOUGH
Melt the butter in a large microwave-safe bowl in 30-second bursts, then let it cool for 5 minutes until just warm. Whisk in the light brown sugar and granulated sugar for 1 minute, then whisk in the egg, egg yolk and vanilla extract until glossy. Whisk in the baking soda and salt, then fold in the flour with a spatula until no dry streaks remain.
STEP 3: ADD THE MIX-INS
Fold in the milk chocolate, the toffee bits and the toasted almonds until evenly spread through the dough.
STEP 4: PORTION AND BAKE
Scoop 15 portions, about 2½ oz (70 g) each, using the #16 cookie scoop or a ¼-cup measure. Place 7 or 8 on each lined sheet, 3 inches apart. Bake for 11–13 minutes, swapping the sheets between racks halfway, until the edges are golden and set and the centers are puffed and still soft.
STEP 5: COOL THE COOKIES
Leave the cookies on the sheets for 5 minutes, then move them to wire racks to cool completely, about 20 minutes.
STEP 6: DRIZZLE AND ADD THE PEANUTS
Melt the dark chocolate chips in a small microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip a fork in the chocolate and flick it back and forth over the cookies. While the chocolate is still wet, scatter the chopped peanuts over each cookie. Leave to set for 15 minutes. Store in an airtight tin for up to 3 days; the cookies are crispest on the day they are baked.
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