All of this cold weather calls for lots of warming drinks… I always like something sweet with my cup of tea or hot chocolate. This recipe is perfect comfort food and always reminds me of the child-like joy of biting into a big chocolate cookie!

Featured in the William Curley book Nostalgic Delights, by Jacqui Small Publishing.

 

Chocolate Chip cookies

 

Ingredients: Tempered white chocolate, tempered dark chocolate

 

Dark Chocolate and Hazelnut

350g         flour

4g              bicarbonate of soda

4g              salt

225g         butter

175g         caster sugar

175g         soft brown sugar

½               vanilla

100           whole eggs

200g         dark chocolate (roughly chopped)

150g         Hazelnuts (lightly roasted and roughly chopped)

 

White Chocolate, macadamia and cranberry

For the white chocolate and cranberry, replace the dark chocolate and hazelnuts with 150g White chocolate, 100g macadamia and 100g dried cranberries.

To Assemble

  1. Preheat the oven to 190C.
  2. In a bowl, combine the flour, bicarbonate of soda and salt.
  3. In another bowl, combine the butter, sugar, brown sugar and vanilla until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chopped chocolate and chopped nuts.
  4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
  5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 12-15 minutes. The biscuits are cooked when they have turned golden brown.
  6. Allow to cool. Spoon the tempered white and dark chocolate into a paper cornets and pipe lines of chocolate onto the appropriate flavour of cookie. Leave to set for 20 minutes.

Store in an airtight container for up to one week

 

Subscribe to the Chocolate Post

Join the Chocolate Post to receive the latest news, updates and recipes from William Curley.

You have Successfully Subscribed!