Cakes & Bakes: Triple chocolate chip cookies

Home-made triple chocolate chip cookies | H is for Home

Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!

Dry ingredients for triple chocolate chip cookies | H is for Home Two mixing bowls of ingredients for triple chocolate chip cookies | H is for Home

These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.

Adding dark & white chocolate chips to cookie dough mixture | H is for Home

If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!

Spooning triple chocolate chip cookie dough | H is for Home Balls of triple chocolate chip dough on lined baking tray | H is for Home

Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.

Triple chocolate chip cookies cooling on a wire rack | H is for Home

Click here to pin the recipe on Pinterest for later!

Triple chocolate chip cookies
Yields 13
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. 45g/1½oz cocoa powder
  4. pinch of salt
  5. 75g/3oz butter, softened
  6. 75g/3oz golden caster sugar
  7. 75g/3oz soft brown sugar
  8. 1 egg
  9. 1tsp vanilla extract
  10. 100g/3½oz dark chocolate chips
  11. 100g/3½oz white chocolate chipsHome-made triple chocolate chip cookies ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
  8. Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes
  11. 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)
  12. Store in an air-tight, lidded container for up to 3 days
Print
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Chocolate chip & brazil nut cookies

Home-made chocolate chip & brazil nut cookies with mug of tea | H is for Home

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.

Chocolate chip & brazil nut cookie dough mixture | H is for Home Chocolate chip & brazil nut cookie dough and reserved chocolate chips | H is for Home

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.

Chocolate chip & brazil nut cookie dough portions on a tray | H is for Home

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 & brazil nut cookies cooling on a wire rack | H is for Home

Chocolate chip cookies I’ll make an exception for, because those perfect little dots of chocolate are just essential!

Stack of home-made chocolate chip & brazil nut cookies | H is for Home

The recipe makes over 2 dozen lovely, soft cookies. They’re quick & easy and the perfect thing to get the kids involved in making.

Chocolate chip & brazil nut cookies
Yields 30
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. pinch of salt
  4. 75g/3oz butter, softened
  5. 150g/5oz golden caster sugar
  6. 1 egg
  7. 1tsp vanilla extract
  8. 100g/3½oz dark chocolate chips
  9. 75g/2½oz brazil nuts, choppedHome-made chocolate chip brazil nut cookies ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
  8. 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
  9. Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes until they just begin to turn a golden brown
  11. 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)
  12. Store in an air-tight lidded container for up to 3 days
Print
Adapted from The Great Big Cookie Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Macadamia nut & cranberry cookies

Home-made macadamia nut & cranberry cookies | H is for Home

I keep forgetting how quick and easy it is to rustle up a batch of cookies. I have a bag of pistachios in the cupboard that needs to be used up, so I decided to make some pistachio & cranberry cookies using a recipe I found on the BBC Good Food website.

Chopped macadamia nuts ans dried cranberries | H is for Home

However, when I popped across to the supermarket to get some dried cranberries, I saw that they also did packets of cranberries WITH macadamia nuts.

Home-made macadamia nut & cranberry cookie dough batons | H is for Home Home-made macadamia nut & cranberry cookie dough batons wrapped in cling film | H is for Home

I love macadamia nuts – a little on the expensive side, but you don’t need that many in the macadamia nut & cranberry cookies I ended up making.

Home-made macadamia nut & cranberry cookies, uncooked on a baking tray | H is for Home

They were just so scrumptious! Crumbly, sweet and nutty. A few chunks of white chocolate added to the mix would have gone down a treat as well. I’ll try that combination very soon. I guess I’ll use that bag of pistachios some other time!

Home-made macadamia nut & cranberry cookies on a wire cooling rack | H is for Home

Cakes & Bakes: Marzipan refrigerator cookies

'Cakes & Bakes' blog post banner

Home-made marzipan refrigerator cookies and mug of tea | via @hisforhome

I had a large lump of marzipan and some chocolate ganache left over from making last week’s petit fours. I HATE throwing food away so I decided to make a batch of marzipan refrigerator cookies.

Marzipan refrigerator cookie dough

It was a quick and easy recipe.

Slicing marzipan refrigerator cookie dough

They can be cooked off in small or larger batches – the dough can live happily in the fridge for a week or so – or freezer more indefinitely.

Cooked marzipan refrigerator cookies cooling on a wire rack

Nothing beats a homemade biscuit – and we loved the sweet, almond flavour of these. If you prefer your cookies to be soft & gooey rather than crisp, lower the heat of the oven to about 150ºC.

Luncheon seed cake
A Victorian slab cake
Ingredients
  1. 225g / ½lb flour
  2. 1tsp baking powder
  3. 85g / 3oz butter
  4. 85g / 3oz caster sugar
  5. ½tsp caraway seeds
  6. 2 eggs
  7. wine glassful of milkLuncheon seed cake ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Pre-heat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease a 15cm/6-inch loose-based cake tin
  3. Sieve the flour and baking powder
  4. Rub in the butter
  5. Add sugar and caraway seeds
  6. Stir in the eggs and milk
  7. Pour the batter into the greased tin
  8. Bake for about an hour
  9. Remove the cake from the tin and allow to cool on a wire rack
Notes
  1. It works well with a scrape of butter and is the perfect accompaniment to an afternoon cup of tea
Print
Adapted from Borwick's Cookery Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon refrigerator cookies

"Cakes & Bakes" blog post banner

stack of lemon refrigerator cookies

We needed a lemon last week for a gnocci dish. We didn’t have any in the house so I popped over to the supermarket quickly to get one. All they had were those string bags containing 4 lemons – they’d run out of the loose ones.

A week later, our fruit bowl still contained 3 lemons – just sitting there – what to do with them? I had a flick through some lemon recipes and saw one for lemon refrigerator cookies. The great thing about refrigerator cookies is that you can bake off just what you need. Say goodbye to stale teatime snacks!

If you fancy them again a few days later, just cut some more slices from the roll – fresh, warm cookies in 15 minutes flat!

Cakes & Bakes: Lemon refrigerator cookies

Yield: Make approximately 72 cookies

Cakes & Bakes: Lemon refrigerator cookies

Ingredients

  • 450g/1lb plain flour, plus extra for dusting
  • 2tsp baking powder
  • 225g/8oz butter, cut into cubes, plus extra for greasing
  • 350g/12oz caster sugar
  • 2 large eggs, lightly beaten
  • finely grated rind of 2 lemons
  •  
  •  

Instructions

  1. Sift the flour & baking powder into a large bowl
  2. Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs
  3. Stir the sugar and lemon zest into the mixture, add the eggs and combine to form a soft dough
  4. Turn the mixture out on to a lightly floured work surface and divide the dough in half
  5. Shape each piece of dough into a log shape about 3cm/1¼inches in diameter
  6. Wrap each log in baking paper and then in foil and chill in the refrigerator for at least 8 hours or until required (I put one of the logs in the freezer to use at a later date)
  7. Preheat the oven to 190ºC/375ºF/Gas mark 5
  8. Grease a large baking sheet (or a few if you're making a big batch)
  9. Slice the dough into as many 8mm/⅜-inch slices as required
  10. Place the slices on the baking sheet, spaced well apart
  11. Return any remaining dough to the fridge for up to a week
  12. Bake in the preheated oven for 10-15 minutes or until golden brown
  13. Leave on the baking sheet to cool slightly for 2-3 minutes before transferring to cool completely
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-refrigerator-cookies/

Cakes & Bakes: Double chocolate cookies

'Cakes & Bakes' blog post banner

Double chocolate cookies on a vintage Figgjo Flint 'Turi' plate | H is for Home

I had another request for this week’s Cakes & Bakes to be cookies (Justin is SO demanding! 😉 ) I flipped through the pages of The Great Big Cookie Book by Hilaire Walden and found this recipe for double chocolate cookies. He’s not the biggest fan of chocolate cakes & biscuits but the words ‘beggars’ and ‘choosers’ spring to mind!

Cakes & Bakes: Double chocolate cookies

Yield: Makes 18-20

Cakes & Bakes: Double chocolate cookies

Ingredients

  • 115g/4oz/½ cup unsalted butter
  • 115g/4oz/½ cup light muscovado sugar
  • 1 egg
  • 5ml/1tsp vanilla essence
  • 150g/5oz/1¼ cup self-raising flour
  • 75g/3oz/¾ cup porridge oats
  • 115g/4oz plain chocolate, roughly chopped
  • 115g/4oz white chocolate, roughly chopped

Instructions

  1. Preheat oven to 190ºC/375ºF/Gas mark 5
  2. Lightly grease two baking sheets
  3. In a mixing bowl, cream the butter and sugar until pale & fluffy
  4. Add the egg and vanilla essence and beat well
  5. Sift the flour over the mixture and fold in lightly with a metal spoon
  6. Add the oats and chopped plain & white chocolate and stir until evenly mixed
  7. Place small spoonfuls of the mixture in 18-20 rocky heaps on the prepared baking sheets, leaving space for spreading
  8. Bake for 15-20 minutes until beginning to turn pale golden brown
  9. Leave to cool for 2-3 minutes on the baking sheets then transfer to wire racks to cool completely
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-double-chocolate-cookies/