Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies

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Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

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Prep Time: 15 mins

Cook Time: 9 mins

Yield: 60 cookies

These Strawberry, Roasted Hazelnut, Dark & White Chocolate Chip Cookies have delicious dried strawberries for that fruity punch and moistness, nuts for a textured crunch and of course delicate creamy white chocolate in addition to the dark chocolate chips. Crunchy, chewy and indulgent. They’re chocolate chip cookies with a difference!

Ingredients:

  • 2¼ cups plain (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt
  • 1 cup/2 sticks/225g unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup Packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup/6 oz dark chocolate chips
  • 1 cup/6 oz white chocolate chips
  • 1 cup (100g) freeze dried or dried strawberries
  • 1 cup roasted hazelnuts

Directions:

  1. Preheat the oven to 190℃ (160 fan℃)/375℉/Gas Mark 5.
  2. (Optional) If you can’t get your hands on freeze dried strawberries, you will need to chop up the dried strawberries in a food processor until they are approx. the size of mini chocolate chips.
  3. Sift the flour, bicarbonate of soda (baking soda) and salt into a small bowl and set aside.
  4. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and creamy.
  5. Add eggs, one at a time, beating well after each addition then gradually beat in the flour mixture.
  6. Stir in both the dark and white chocolate chips, roasted hazelnuts and dried strawberries and mix gently until the chocolate chips, nuts and strawberries are evenly distributed in the mixture.
  7. Roll into balls no larger than a ping pong ball size and leave 1½-2 inches for spreading between each cookie onto a baking sheet with parchment or silicone mat.
  8. (Optional) Place the baking sheets into the fridge for 30 minutes.
  9. Bake for around 9 to 11 minutes or until light golden brown.
  10. Allow to cool on the baking sheets for 2 minutes, then remove to wire racks to cool completely.
  11. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week, or in freezer for up to 8 weeks

TIP:

If you need to chop the dried or freeze-dried strawberries, they will stick after processing. If this is the case, you can roll them around in the flour mixture to prevent them all sticking together for an even bake.

Candy Cane Chocolate Peanut Butter Oreo Truffles

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Candy Cane Chocolate Oreo Truffles Recipe

Candy Cane Chocolate Oreo Truffles Recipe

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Prep Time: 10 mins

Cook Time: 3-5 mins

Yield: 12-24 truffles

Festive Oreo peanut butter candy cane truffles. Flavoured with peppermint extract and smothered in rich dark chocolate. Magically sprinkled with crushed candy canes.

Ingredients:

  • 150g (½ cup + 2tbsp) cream cheese
  • 1 pack (approx. 150g/6oz) Oreo cookies
  • 1-1½ cups dark chocolate, chopped or chocolate chips
  • ½-1 tsp peppermint extract
  • (optional) 3 tbsp peanut butter
  • 2 candy canes, crushed

Directions:

  1. Blend the cream cheese with the Oreo cookies in a food processor until thoroughly mixed
  2. Add the peanut butter (if using) and the peppermint extract to taste and mix thoroughly. Place in the refrigerator for 30 minutes to 2 hours until the cookies absorb the cream cheese, peanut butter and peppermint extract and to harden up.
  3. Scoop balls no larger than 1 tbsp in width and roll placing on a silicone baking mat or parchment paper. Place in the freezer for 3-5 minutes.
  4. Meanwhile, melt the chocolate in the microwave in 30 second increments, stirring after each one, until the chocolate has melted and is smooth.
  5. Dip the cookie balls into the melted chocolate covering the entire cookie ball, allow excess chocolate to drip before placing on parchment paper.
  6. Immediately sprinkle the crushed candy canes into each truffle immediately after dipping to adhere.
  7. Allow to set and store in an airtight container in the refrigerator.

Notes:

The yield purely depends on size.

Chocolate Brownie Cookies

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Chocolate Brownie Cookies Recipe

Chocolate Brownie Cookies Recipe

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Prep Time: 20 mins

Cook Time: 10 mins

Yield: 16-18 cookies

Rich, decedent and super chocolatey, these chocolate brownie cookies have a crunchy and slightly chewy outer with a soft, delicious brownie inner.

Ingredients:

  • 7oz dark chocolate, chopped (or chips)
  • 45g (3 tbsp) unsalted butter
  • 2 eggs
  • ⅔ cup granulated white sugar
  • 1 tsp vanilla extract
  • ¼ cup plain (all-purpose) flour
  • ¼ tsp baking powder

Directions:

  1. Line two baking sheets with parchment paper. Set aside.
  2. In the microwave, melt the butter and chocolate in 1 minute increments or alternatively, in a double boiler. Whisk until smooth and allow to cool to room temperature.
  3. Using an electric mixer, beat eggs, sugar and vanilla until thick and pale – about 10-15 minutes.
  4. Fold in flour, baking powder and melted chocolate. Mix to combine. Set aside for 10 minutes to allow the batter to thicken.
  5. In the meantime, preheat oven to 180℃/350℉/Gas Mark 4.
  6. Scoop batter onto prepared baking sheet, no bigger than a tablespoon size. Bake for 8-10 minutes. Cool on the baking sheet for 5 minutes then gently transfer onto a wire rack to cool completely.

Recipe Source:

Dark and White Chocolate Mousse Parfait

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Dark & White Chocolate Mousse Recipe

Dark & White Chocolate Mousse Recipe

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Prep Time: 10 mins

Cook Time: 3-5 mins

Yield: 4-6 servings

Rich and super chocolatey, this dark and white chocolate mousse parfait is light yet hits the spot. Discover the hidden layers.

Ingredients:

FOR THE DARK/PLAIN CHOCOLATE MOUSSE:

  • 200g dark/plain chocolate (70% cocoa solids)
  • 4 eggs, separated
  • 2 tbsp caster (super-fine) sugar
  • 225ml double (heavy) whipping cream

Ingredients:

FOR THE WHITE CHOCOLATE MOUSSE:

  • 100g white chocolate
  • 2 eggs, separated
  • 1 tbsp caster (super-fine) sugar
  • 110ml double (heavy) whipping cream

Directions:

  1. Cut the chocolate into small chunks and place in a microwave safe bowl. Microwave in 30 second intervals until the chocolate has completely melted. Take care not to burn the chocolate. Allow to cool a little, then add the egg yolks, one at a time until fully incorporated.
  2. In a separate bowl, whisk the 4 egg whites until they start forming peaks. Add the sugar and continue whisking until stiff peaks form. In another bowl, whisk the cream until soft peaks form. Add the chocolate/yolk mixture to the cream in three stages until fully mixed, and fluffy.
  3. Using a big metal spoon or a spatula, fold in the egg whites into the cream/chocolate mixture until incorporated.
  4. Repeat steps 1-3 above with the white chocolate mouse.
  5. Spoon into glasses, jars, or even bowls.
  6. Refrigerate for at least 3 hours before serving to allow the mousse to set.
  7. (Optional) Decorate with chocolate shavings or a strawberry or whatever you like.

Notes:

To speed up setting time, place in the freezer for 20 minutes then further chill in the refrigerator. Cuts down on waiting which, if you’re anywhere as excited as me, is hell on earth.

Volcano Cookies

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English Coconut Macaroons

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English Coconut Macaroons Recipe

English Coconut Macaroons Recipe

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Prep Time: 10 mins

Cook Time: 20 mins

Yield: 12-14 macaroons

Delicious and beautifully textured English Coconut Macaroons. Just as delicious as their French counterpart and easier to make.

Ingredients:

  • 2 egg whites
  • ¼ tsp cream of tartar
  • 140g caster/superfine sugar
  • 200g shredded or desiccated coconut
  • 50g dark/plain chocolate
  • 25g ground almonds
  • pinch of salt

Directions:

  1. Preheat the oven to 170℃/340℉/Gas Mark 3 and line two baking trays with baking parchment.
  2. Whisk the egg whites and cream of tartar until soft peaks start to form. Add the sugar, about a tablespoon at a time, and whisk until the mixture is glossy. Using a metal spoon or a palette knife, gently fold in the coconut, ground almonds and salt.
  3. Using a small ice-cream scoop or two tablespoons, place neat, heaped dollops of the mixture on the prepared trays, spacing them at least 3-4 cm apart.
  4. Bake for 20 minutes, or until dry and golden on the outside. Set the macaroons aside on their baking trays and allow to firm up for at least 10 minutes.
  5. Use a palette knife or cookie spatula to transfer the macaroons to a wire rack to cool completely.
  6. When ready to decorate, melt the chocolate and allow to cool for about 5 minutes, meanwhile place a sheet of greaseproof baking parchment under the wire rack.
  7. Spoon the chocolate into a piping bag and snip off the corner (you need just a tiny hole). Drizzle the chocolate over the macaroons. Leave to set.

Recipe Source:

Biscuit” by Miranda Gore Browne.