Tag Archives: cookies

Cookies with Cranberries and White Chocolate

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So during the last few weeks I have had one main aim in life you might say, i.e. to use up all the food in my fridge and pantry. It’s the classic situation really, I’m always tempted to purchase one or two ingredients for a particular recipe. Then I end up with a gazillion packets of dried fruit and nuts. Now one thing which I absolutely hate is to throw away food. When it’s bad there’s no other option of course, but when it’s good then the possibilities are endless…well, that’s what I keep telling myself…and it’s true.

There’s no doubt that these cookies are delicious, if you like cranberries and white chocolate that is. I know that not everyone likes white chocolate, but I guess it would be easy to use milk or dark chocolate instead. This recipe comes from Nigella’s Christmas. I have thought about waiting until the holidays to include these lovely little bites here, but I couldn’t wait that long and really you can make them any time you want. (White chocolate and cranberries remind me of Christmas though.) I made these three times and when it comes to any kind of cookie it’s always a party especially for J (and if you know him then that goes without saying)!

Some notes before you start: the mixture yields around 30 small cookies or 15 large ones, depending what you prefer. I made the latter. No news there I’m sure! Also you could use less chocolate if you like, as I did the first time I made them. However it’s tricky to mess about with an already good recipe. You could leave out the salt though, which I did the third time round.

You’ll need:

  • 150g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 75g rolled oats (not instant)
  • 125g butter, softened
  • 75g dark brown sugar
  • 100g caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 75g dried cranberries
  • 50g pecans, roughly chopped (works also with walnuts)
  • 150g white chocolate chips or chunks
  1. Preheat your oven to 180ºC/Gas Mark 4 and line a baking tray with baking paper.
  2. Place the flour, baking powder, salt and oats in a large mixing bowl.
  3. In a medium-sized bowl place the soft butter and sugar and beat until light and creamy. Add the egg and vanilla extract and mix well.
  4. To the above mixture add all the ingredients in the large bowl, then fold in the dried cranberries, nuts and chocolate chunks.
  5. Using your hands roll the dough into roughly golf ball size and place them on the baking sheet. (You will need more than one tray to make the cookies in two or more batches). Push them down with a fork if you prefer.
  6. Bake the cookie dough for 15 minutes, and when done they will be too soft to lift from the tray so let them cool for around 5-10 minutes after taking them out of the oven. Then leave them to cool on a wire rack.

As in the previous cookie recipe, you can freeze the dough for up to three months so if you’re serving these at a party you can prepare them way ahead of time and bake them two days before. They are super easy to make so why don’t you give them a go?

Enjoy!

Rob x

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Chocolate Chunk Cookies

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Cookies are not very difficult to make. It’s easy to bake a good quality batch at home, but I guess they can turn out bad if not made with care. As with almost all sweet things that need chocolate, it’s important to have a cool environment. I make these cookies regularly throughout the year but in the summer I just freeze the chocolate chunks or chips beforehand just to make sure that they won’t melt while I handle them. That did happen once and although they were good, the chocolate just melted in the mixture. Another thing which helps is to use chunks instead of chips. I can’t find decent sized chocolate chips here so I make my own. I place one or two 100g bars of the stuff into a plastic bag and bash it with a rolling pin until I get small chocolate cubes. I must admit they still end up being large-ish but the larger the chunk, the larger the cookie, so who’s in?

I tried and liked many chocolate chip cookie recipes, so what I will give you is the most recent one I came across and made. This is taken from Nigella’s Kitchen with minor changes. They are a treat. I managed to make a batch of 18 large cookies out of this. You’ll need:

  • 150g soft unsalted butter
  • 125g soft brown sugar
  • 100g caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, cold from the fridge
  • 300g plain flour
  • ½ teaspoon baking powder
  • 300g chocolate chunks
  1. Preheat your oven to 170ºC/Gas Mark 3 and line a couple of baking trays with baking paper or silicone sheets.
  2. Melt the butter either on the stove or in the microwave in short blasts. Be careful not to burn it. Put both sugars in a bowl with the cooled melted butter and whisk.
  3. Beat in the vanilla extract and the eggs till the mixture is creamy. Slowly mix in the flour and the baking powder and gently mix everything again. Now is the time to fold in the chocolate chunks.
  4. Using a small ice-cream scoop or a US ¼ cup measure (or your hands if you like and if they’re not too warm), drop the cookie mixture down onto your lined baking trays. Make sure you place them around 6-8cm apart because they will expand in the oven. Try to keep the cookie dough bowl in the fridge to keep it cool in between batches.
  5. Bake for around 17-18 minutes. Keep an eye on them and take them out as soon as their edges turn a little golden. Leave to cool for a while before turning them on a wire rack. Do not over-bake.

Note: Uncooked cookie dough will keep for 3 months in the freezer in an airtight container or sandwich bags. What I do is this: set aside a small batch of formed cookies on a tray and insert these in the freezer. When set, take them out and transfer them into a large sandwich bag. When needed put them back on a lined baking tray and bake into a preheated oven for around 20 minutes.

Enjoy!

Rob x

Oreo Brownies

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I don’t know if I mentioned this earlier on in another post but I’ve got another confession to make: I’m a chocoholic. I love chocolate in everything sweet and given the opportunity, I’d love to try that with something savoury too. Until that happens it’s so easy to get your chocolate fix once in a while. (Should I say “without overdoing it” next?) So here’s one of my favourite recipes. Once again it’s taken from Lorraine Pascale’s Baking Made Easy, with some slight changes here and there. I made this very recently and it was approval all around. Oh….and if you love Oreos then this one’s for you! If you’d rather use something else instead of Oreos you could substitute them either with toasted walnuts or pecans.

For these brownies Lorraine uses a mixer, but if you don’t have one (or if it’s way at the back of your kitchen cupboard and feel to lazy to reach for it) then it’s not a problem to mix everything by hand. This recipe makes approximately 16 brownies. Enjoy.

  • 165g butter
  • 200g dark chocolate, chopped
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 165g soft light brown sugar
  • 2 tablespoons plain flour
  • 1 tablespoon cocoa powder
  • pinch of salt (optional)
  • 154g pack Oreo cookies, broken into quarters
  • icing sugar for dusting
  1. Place a rack in the middle of the oven and preheat your oven to 180ºC/Gas Mark 6. Grease a square baking tin and line with baking paper with the sides overlapping. (Don’t leave out the paper as it will make it easier to take the brownies out of the tin when cooled.)
  2. Melt the butter over medium heat and add the chocolate. Lightly stir the mixture and leave this to stand for a few minutes.
  3. In a large bowl whisk the eggs and vanilla essence until they start to become light and fluffy. Add half of the sugar and whisk, then add the rest and whisk again with the egg mixture. Then pour the buttery chocolate into it slowly around the sides (to keep as much of the fluffiness as possible in the batter).
  4. Add the flour, cocoa powder, salt if you’re using that and approximately half of the Oreos. Stir until well combined and pour the batter into the prepared baking tin. Scatter the rest of the Oreo cookies over the top, pressing them in slightly but not too much. Bake the brownie mixture for around 30 minutes. At this point check it with a skewer or a knife: it should not come out totally clean. You want that squidgy-ness around the middle.
  5. Leave the brownies to cool in the tin. The top should sink and crack a little so don’t be alarmed. Slowly pull the brownies out using the overlap of the baking paper, dust with some icing sugar (a little less than my photo please!) and cut into squares.

    Enjoy!

    Rob x

Triple Chocolate Cookies

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I should have included these babies right before Valentine’s Day, but believe me when I say that these cookies will taste great any time during the year. I have been wanting to try them for ages, as with all of the recipes in this blog, but this is totally special. It is adapted from Nigella’s Totally Chocolate Chocolate Chip Cookies (click here for the Nigella’s recipe and here to watch her make them).

Now you really don’t need an electric mixer. They turn out great even if you mix everything by hand. I totally omitted the salt and in truth you can even leave out the bicarbonate of soda and use baking powder instead but I included it anyway. Also my adaptation calls for only (ehem..cough) 200g of chocolate, which is approximately 2 bars of chocolate broken up into chunks. (Do this by placing the chocolate into a sealed plastic bag and bashing them with a rolling pin.) That is more than you really need, so if you want to put in less you can. But hey a chocoholic like me won’t settle for less!

Makes around 12. For the cookies you need:

  • 125g dark chocolate, melted and slightly cooled
  • 150g plain flour
  • 30g cocoa, sieved
  • 1 teaspoon bicarbonate of soda
  • 125g butter, softened
  • 75g light brown sugar
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • Two 100g bars of milk chocolate broken into chunks
  1. Preheat the oven to 170°C. Put the flour, cocoa and bicarbonate of soda in a large bowl.
  2. In a separate container cream the butter with the brown and caster sugars. Add the melted chocolate and mix. In this same bowl add the vanilla extract and beat in the egg.
  3. Take the dry ingredients and tip them in with the wet ingredients. Stir the chocolate chunks in with the final mixture.
  4. Using an ice-cream scoop (I find this easier) and a knife to level the mixture, spoon it onto a lined baking sheet. Make sure to leave a good gap in between scoops because they will grow (in fact, they will be huge).  You can also freeze half the cookies for later if you want to. Cook for 18 minutes. Leave to cool for a while and then move them onto a cooling rack.

    My favourite so far! Enjoy!

    Rob x