It’s the weekend, and 1 week to go until Christmas! If you are wanting to bake something this weekend these chocolate cookies must be at the top.
I have done two different types of cookies here, as I am a lover of white chocolate but my husband is not, so I decided to split the mixture in half however if you prefer one over the other just double the ‘filling’ that you prefer.
It is quite a full mixture, especially the ones with walnuts and figs so taking a fill heaped tablespoon works perfectly.
If you love a good brownie, I am sure that these will be up your street too and eating them while they are still warm will definitely make your day.
I hope you enjoy these cookies and have a wonderful Christmas and New Year. I will be going away to the mountains early next week and will not have easy access to the internet. I have quite a long list to do before then, which I am sure many of you have too. One of the things on my list is to wrap presents, which is something that I don’t mind doing however we had a blocked kitchen drain which is something that is a huge pain in the … . Thankfully we sorted that out this afternoon and now the washing can commence (that makes me jump for joy too). I will be back in the New Year, I have not got any new year resolutions planned hut I may have a little ponder on that while I am away and get back to you.
Have a great Christmas and New Year and enjoy cooking xx
(Recipe slightly adapted from the Great British Bake Off: Celebrations: With recipes from the 2015 series by Linda Collister)
Chocolate Cookies
Ingredients
- 200 g dark chocolate 50% coco solids, broken up
- 50 g butter softened and cubed
- 2 eggs
- 150 g demerara sugar
- 25 g plain flour
- 10 g cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- Chocolate Filling
- 40 g white chocolate roughly chopped
- 40 g milk chocolate roughly chopped
- Fig Walnut and chocolate Filling
- 3 dried figs roughly chopped
- 40 g dark chocolate roughly chopped
- 30 g walnuts roughly chopped
Instructions
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Place a heatproof bowl over a steaming pan that has a little bit of water in it. The bowl should not touch the water. As you see the chocolate starting to melt, stir the chocolate so it that it melts evenly. Once the chocolate has melted add the butter and stir until all the butter has melted and the mixture is smooth. Set aside to cool.
- In a large mixing bowl put the eggs and sugar (for ease you can use a free hand mixer) and whisk until you reach the ribbon stage.
- Whisk in the chocolate mixture and then sift in the flour, coco powder, baking powder and salt.
- Split the mixture in half and mix through the chocolate filling in one half and the fig and walnut filling in the other half.
- Take a good heaped tablespoon measure of the mixture and place it on you baking tray, continue until all the mixture is used up leaving a good gap between each mound of cookie mixture. Do the second mixture the same way.
- Bake in the oven for about 12 minutes, remove from the oven and allow to cool slightly and then place the cookies on the cooling rack.