The focus is back on Rio this week with the start of the Paralympics. Which made me remember that I still have half a bag of Brazil nuts in the cupboard leftover from making a double espresso brazil nut cake a few weeks ago.
I’ve been in something of a cookie & biscuit frame of mind recently, so I thought I’d use them up by making some chocolate chip & brazil nut cookies.
I use quite a lot of chocolate in my baking – cocoa, dark chocolate, mocha – but I’ve never used chocolate chips before. In most recipes that call for chocolate chips, I’ve always just used chopped up chocolate pieces.
Chocolate chip cookies I’ll make an exception for, because those perfect little dots of chocolate are just essential!
The recipe makes over 2 dozen lovely, soft cookies. They’re quick & easy and the perfect thing to get the kids involved in making.
- 115g/4oz plain flour
- 1tsp baking powder
- pinch of salt
- 75g/3oz butter, softened
- 150g/5oz golden caster sugar
- 1 egg
- 1tsp vanilla extract
- 100g/3½oz dark chocolate chips
- 75g/2½oz brazil nuts, chopped
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a baking sheet or line it with a parchment paper
- In a small mixing bowl sift together the flour, baking powder and salt
- In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
- Beat in the egg and vanilla extract
- Add the flour mixture and beat well on a low speed
- Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
- Drop teaspoonfuls of the cookie dough on to the prepared baking sheet. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
- Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
- Bake for 10-12 minutes until they just begin to turn a golden brown
- Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
- Store in an air-tight lidded container for up to 3 days