Ingredients Makes about 22-24 cookies
225g unsalted butter at rom temperature
200g granulated sugar
150g light brown sugar
½ tsp vanilla extract
225g bread flour
½ tsp baking powder
¼ tsp bicarbonate soda
1 tsp salt
100g fudge pieces
100g dark chocolate chunks (I use a bar of dark chocolate and roughly chop it with a knife but use pre-formed chips if you like)
150g walnuts, roughly chopped
2-3 tsp fresh ground coffee
- Cream the butter, sugars and glucose together using an electric mixer for around 2-3 minutes. The mixture will look like creamy coffee.
- Next add the egg and vanilla and beat for a further 7-8 minutes stopping to scrap down the mix from the sides every so often. It will become much lighter in colour and have a fluffy texture.
- Add the flour, baking powder, bicarbonate soda and salt and using a wooden spoon or spatula mix the dough until it comes together.
- Add the chocolate chunks, fudge pieces, ground coffee and walnuts and stir until just mixed. Try not to break the pieces up too much.
- Line a baking tray with baking parchment and place tablespoon sized portions of the mixture on to the tray. Cover the tray with cling film and place in the fridge for at least an hour.
- When ready, preheat the oven to 180C then space the cookies out on baking parchment or a silicone mat so that they are at least 16cm apart (they will spread out a lot). Flatten the top of each portion slightly then bake for around 15 minutes or until slightly browned on the edges but still mostly unchanged in the centre.
- Allow the cookies to cool completely on the tray before you remove them to an airtight tray for storing. They will last for about a week at room temperature or can be frozen for up to a month.