coffee, chocolate, fudge and walnut cookies

These cookies combine the great flavours of coffee, walnut, chocolate and fudge into one glorious sweet treat with quite a grown up flavour. I was originally inspired by one of my Christmas gifts, the momofuko milk bar recipe book from Christina Tosi. It’s a fascinating read with some awesome and slightly ‘out-there’ creations. I was particularly intrigued by using glucose in the cookie dough mix. Apparently it helps to give cookies a ‘fudgy centre and crispy edges, and it also increases their shelf life.’ I was also intrigued by their 'compost cookies' that amongst many other items includes ground coffee. This then inspired me to experiment with my own cookie flavours and do something a little unexpected. So here is my coffee, chocolate, fudge and walnut cookies. They need a better name but the recipe works. Try them out and let me know if you can think of a better name. 

Ingredients Makes about 22-24 cookies
225g unsalted butter at rom temperature
200g granulated sugar
150g light brown sugar
50g glucose
1 egg
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

1. Cream the butter, sugars and glucose together using an electric mixer for around 2-3 minutes. The mixture will look like creamy coffee. 
2. 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. 
3. Add the flour, baking powder, bicarbonate soda and salt and using a wooden spoon or spatula mix the dough until it comes together. 
4. Add the chocolate chunks, fudge pieces, ground coffee and walnuts and stir until just mixed. Try not to break the pieces up too much. 
5. 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. 
6. 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. 
7. 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.

dark chocolate and coconut shortbread

Just like chocolate and salted caramel, dark chocolate and coconut seem to be recurring flavours whenever I feel like baking. They are a classic combination that really works and these shortbread showcase the flavours perfectly. This recipe will give you a wonderfully crumbly and buttery shortbread perfect with your morning coffee or afternoon tea.

Ingredients
230g butter, at room temperature
110g caster sugar
Good pinch of salt
260g plain flour
80g ground rice
100g dark chocolate chunks
70g dessicated coconut
Extra caster sugar for finishing

1. Place the coconut into a dry frying pan or skillet and toast the coconut over a low-medium heat until just golden. Take care with this stage because the coconut will burn if you’re not careful. Transfer the coconut from the pan and leave to cool in a bowl 
2. Using a wooden spoon cream the butter in a large bowl until soft then beat in the sugar and salt. 
3. Sift in the flour and ground rice and mix until the mixture resembles breadcrumbs. Add the toasted coconut and chocolate chunks and mix together gently then use your hands to bring the mixture together into a ball of dough. Try not to handle the mixture too much otherwise you will end up with tough cookies. If the mixture doesn’t come together add a little extra butter. 
4. Turn the mixture out onto a wide piece of cling film and form into either a cylindrical or square shaped log, cover with the cling film then chill in the fridge for at least 30 minutes. 
5. When ready to cook, preheat the oven to 150C. Remove the cling film from the chilled dough log then cut off slices about 1 cm thick . Place the slices on to a baking tray lined with baking parchment then bake for about 20 minutes or until cooked through, but not browned. Take out of the oven then sprinkle with the extra caster sugar and transfer to a wire rack to cook completely. 

chocolate malt cookies

It's been a long time since I made cookies, mostly because I don't have any will power and would eat the whole batch within a day. But it's my birthday coming up and I figure I'm allowed a treat every now and again. These cookies absolutely rock and I will definitely be making them again soon. The chocolate flavour here is not overwhelming and the little nuggets of malteasers/whoppers bring a great extra layer of loveliness. I know you will love this recipe if you give it a go.



Ingredients (based on a recipe from hummingbird on high.)
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Ovaltine or other malted milk powder with some cocoa
115g unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 ½ cup malteasers/whoppers, very roughly chopped (I used a 135g sharing pouch of malteasers)

1. Preheat the oven to 190C and line a couple of baking sheets with parchment paper. 
2. Cream together the butter and sugars for a few minutes, until the colour has lightened and like a milky coffee. (about 3 minutes with an electric whisk should do it).
3. Add the egg and vanilla extract and beat for 30 seconds or so more so that everything is combined. 
4. Now add the flour, ovaltine, salt and baking powder. Beat everything together well for a few seconds. There's no need to beat it for very long.
5. Stir through your roughly chopped malteasers or whoppers with a spoon or spatula. then dollop tablespoons of the mixture on to the baking sheets. Make sure you leave plenty of space between each cookie as these spread out a lot. 
6. Bake for 8 minutes if you want them soft and gooey and more brownie like or for 10 minutes if you want them to have more crunch. I tried both ways and they're equally awesome.
7. Remove from the oven and allow the cookies to cool on the tray before moving them. They will be very soft and hot so give them at least 15 minutes or half an hour before you try to move them.