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| Baked and ready to be eaten! |
The trick to making them really chewy is the light muscovado sugar, if you've only got white sugar that'll work too, your cookies just won't be so chewy and gooey!
They'd work really nicely for elevenses, as part of a spread for afternoon tea, or hot from the oven with loads of vanilla ice cream - yum!
Chewy Chocolate and Nut Cookies
Makes 20 large cookies
Ingredients
Mixture with nuts and chocolate
125g butter/marg
100g light muscovado sugar
125g caster sugar
1 egg
2tsp vanilla essence
225g self raising flour
small pinch of salt
100g chocolate pieces (I used white and milk chocolate)
100g nuts (I used chunks of almonds and hazelnuts)
170oC fan oven/180oC other ovens
Method
1. Cream the butter and sugar in a large mixing bowl until light and fluffy - once you think you've done give it another minute or so of beating to make your cookies as light as possible!
2. Beat in the egg and vanilla essence in two goes until it's all combined. If it curdles don't worry, it'll come back together when you add the flour.
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| Ready for the oven |
3. Add the flour and salt, and mix until just combined then mix in the nuts and chocolate.
4. Put the mix in the freezer for 10 minutes or fridge for an hour just to make it easier to work with - it will be a very very sticky dough!
5. Once the dough is chilled, using two dessert spoons, put a walnut size ball of dough onto a lined baking sheet. Make sure the dough balls have at least 3 inches between them as they will spread massively whilst baking.
6. Bake in the middle of a preheated oven for 9 minutes; they may look raw in the middle still but they'll continue to cook as they cool and you'll end up with a gorgeous, chewy cookie once they've cooled on a wire rack - although as usual they're best when still warm from the oven!
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| Finished article! |
I used the chocolate and nut combinations that I like, but the basic dough recipe can be adapted to suit your tastes, they're really flexible and once you've made one combination you'll really want to try others! You could add lemon zest to mixture to make the cookies fresh and bring out the flavour of the nuts, it really works, and would be great with other citrus fruits too!
They'll keep for 4-5 days in an airtight container.
Happy Baking!
The Baking Ginger xx
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