Cakes & Bakes: Dark and white chocolate chip cookies

I had a leftover half a bag of dark chocolate chips after baking a friend a birthday cake a couple of weeks ago. I also had a leftover half a bar of white chocolate after making my peanut ice cream sundae recently.

I’ve not made any cookies for a very long time, so today I used them as the starting point for a batch of dark and white chocolate chip cookies.

Every time I make biscuits and cookies, it reminds me how quick and easy it is to do. And, if you don’t need a dozen large cookies at a time, you can cook off what you need and freeze the rest.

These cookies have crisp edges and soft centres and not over-sweet; great with a cup of tea, mug of coffee or glass of milk. You can use either chocolate chips or chop bars into rough chunks using a sharp knife. Store them in an airtight container kept in a cool place for up to a week.

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Dark and white chocolate chip cookies

2018-11-07 14:22:59

Ingredients

135g butter, melted
½ tsp vanilla extract
75g caster sugar
75g light brown soft sugar
1 large egg, beaten
180g plain flour
½ tsp bicarbonate of soda
150g white chocolate, chopped into chunks
150g dark chocolate, chopped into chunks

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Instructions

Combine the melted butter, vanilla extract and both types of sugar and beat until smooth
Add the beaten egg and combine well
In a separate bowl, sift together the flour and bicarbonate of soda
Add the flour mixture to the butter mixture one spoonful at a time, stirring well between each addition
Stir in all but a tablespoon each of the dark & white chocolate chunks to the cookie dough, combining well
Chill the dough in the fridge for about an hour
Grease & line a baking sheet with baking parchment
Preheat the oven to 170°C, fan 150°C/ Gas mark 3
Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
Put the ball on the prepared baking sheet and stud the top with some of the reserved dark and white chocolate chunks (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread quite a bit during cooking)
Bake for 15-20 minutes, or until lightly golden and crisp at the edges.
Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
Repeat stages 9 - 12 until all the cookie dough has been used

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Triple chocolate chip cookies

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

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.

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!

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

Click here to pin the recipe on Pinterest for later!

Triple chocolate chip cookies

2017-04-18 08:13:46

Yields 13

Cook Time

10 min

Cook Time

10 min

Ingredients

115g/4oz plain flour
1tsp baking powder
45g/1½oz cocoa powder
pinch of salt
75g/3oz butter, softened
75g/3oz golden caster sugar
75g/3oz soft brown sugar
1 egg
1tsp vanilla extract
100g/3½oz dark chocolate chips
100g/3½oz white chocolate chips

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Instructions

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, cocoa 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 dark chocolate chips and 70g of the white chocolate chips
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
Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
Bake for 10-12 minutes
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

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Chocolate chip & brazil nut cookies

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.

Chocolate chip & brazil nut cookies

2017-04-12 08:49:09

Yields 30

Cook Time

10 min

Cook Time

10 min

Ingredients

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

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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

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

Adapted from The Great Big Cookie Book

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Double chocolate cookies

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!

Double chocolate cookies

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Ingredients

115 g/4oz/½ cup unsalted butter
115 g/4oz/½ cup light muscovado sugar
1 egg
5 ml/1tsp vanilla essence
150 g/5oz/1¼ cup self-raising flour
75 g/3oz/¾ cup porridge oats
115 g/4oz plain chocolate roughly chopped
115 g/4oz white chocolate roughly chopped
https://hisforhomeblog.com/images/cakes_and_bakes/double_chocolate_cookies/double_chocolate_cookies_ingredients.jpg

Instructions

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