Golden Oreo Cupcakes

Vanilla cupcakes swirled with an ultra fluffy vanilla buttercream and decorated with deliciously crunchy Golden Oreo cookies. A simple and delicious bake perfect for any vanilla cupcake lover!

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These Golden Oreo Cupcakes are made completely from scratch using my favourite vanilla cupcake recipe. The cupcakes are gorgeously buttery, fluffy and are everything a good vanilla cupcake should be.

I’ve shared these cupcakes once before on the blog and I’ve only just got round to adjusting the recipe slightly and updating the photos. This time last year I visited America for the first time and I came home with a suitcase crammed full of American candy/sweets and cookies ready to bake with. Because I bought SO much, I couldn’t fit everything into my case and I ended up rushing off to a local shop and buying myself an emergency suitcase!

Oh, the things I would do for some Oreos… 😉

Since my visit to New York, the supermarkets this side of the pond have started stocking different Oreo flavours, so much to our delight we now have two extra flavours in our stores – Golden and Peanut Butter Oreos. Golden Oreos are my favourite and they’re very similar to Custard Creams which are a popular biscuit here in the UK and a personal childhood favourite of mine.

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Now, back to the cupcakes…

I use my fail-proof vanilla cupcake recipe which is identical to my Perfect Vanilla Cupcakes recipe. The cupcakes are made using a traditional sponge (butter cake) batter and they’re incredibly light with a gorgeous buttery flavour in each bite.

The vanilla cupcakes are swirled with a creamy vanilla frosting. The frosting is insanely delicious! I’m not even kidding when I tell you it tastes exactly like the vanilla crème filling inside the Oreo. Try it and you will see!

I decorated the cupcakes with a mixture of crushed and whole Golden Oreos. And if you’re feeling like it you could place a whole Oreo at the bottom of each cake – I’ve tried this before and I personally didn’t like the texture of the cookie after it had been baked. I prefer to decorate my cakes with the Oreos just before serving so they don’t go soft and remain crunchy.

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(Makes 12)

Ingredients:

Vanilla Cupcakes –

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster sugar

3 medium or large free-range eggs, at room temperature

150g (1 and 1/4 cup) self-raising flour, sifted 

1 tsp vanilla extract

1-2 tbsp milk or water

Vanilla Buttercream –

150g (2/3 cup) unsalted butter, really soft

300g (3 cups) icing sugar (confectioners’ sugar), sifted

2 tsp vanilla extract

2-3 tbsp double cream (heavy cream) or milk

Decoration –

6-12 Golden Oreos (halved or left whole)

Method:

1. Preheat your oven to 200°C / 180°C Fan / 350°F / Gas Mark 6. Line a cupcake tin with 12 paper liners and set aside.

2. Cream the softened butter, sugar and vanilla together until light in colour and very fluffy. Add the eggs one by one mixing well until combined. Fold the flour in and gently mix until the mixture is incorporated. Finally, add the milk or water to loosen to the mixture slightly. It should now be a soft batter.

4. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5-10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl to ensure all the sugar and butter is combined fully. Once the buttercream is fluffy add the double cream and mix on low speed for another minute to mix through completely.

6. Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the buttercream and pipe an even amount on the top of each cupcake then finish with crumbled Oreos or a whole Oreo. However you decorate is up to you!

Note: These cupcakes will keep in an airtight container in the refrigerator for up to 3 days.

Enjoy!

jess

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Gingerbread Men

Spiced gingerbread men. Decorated with an easy royal icing. These biscuits make a cute festive bake the whole family will enjoy making and eating! Homemade gingerbread men are the taste of Christmas!

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I couldn’t let the festive season pass and not post a gingerbread biscuit recipe on the blog! I’ve been making this gingerbread biscuit recipe for many years now and it has never let me down. The biscuits perfectly crisp and golden on the outside, yet soft and chewy in the centre. They have the perfect combination of spices and are utterly delicious dunked into a cup of coffee or hot chocolate!

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gingerbread men

My gingerbread dough is made from just a handful of ingredients and it’s an absolute breeze to make. Start by creaming softened butter and dark brown sugar until light and fluffy. Then add one egg to the mix along with a few tablespoons of golden syrup. Finally toss together flour, bicarb and spices. Add the dry ingredients to the wet whilst the mixer is running and continue to mix until a soft and slightly sticky dough forms.

I’ve added a mixture of ground cinnamon and ginger to the dough and there is just enough flavour from the spices without being overwhelming. I’ve also used golden syrup in place of molasses, but if you cannot get your hands on golden syrup wherever you live you can substitute the syrup for black treacle or molasses.

Once the dough is chilled you’re then good to go and start rolling it out. Roll the dough between two pieces of parchment paper. This way you don’t add any extra flour to the dough and it’s not as messy!

Cut the gingerbread men out and then evenly spread out onto 2-3 large baking trays and bake until golden. Baking time will depend on the cutters you use. I used a 4-inch gingerbread man cutter and this batch of gingerbread biscuits were in the oven for approx. 10-12 minutes. Baking time will differ by a few minutes either side depending on the size of your cutter and how thick you roll the dough.

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The best part comes next, the decoration! I decorated my gingerbread men with royal icing. You can tint the icing with food colouring and pipe cute decorations onto each biscuit. Top with chocolates, sweets or festive sprinkles. They’re slightly crisp on outside then as you bite into the biscuit you will discover the divine chewy centre.

(Makes 20)

Ingredients:

Gingerbread Biscuits:

125g unsalted butter, softened

175g dark or light brown sugar

1 large free-range egg

4 tablespoons golden syrup or black treacle/molasses (not blackstrap)

350g plain flour

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

Royal Icing:

227g icing sugar

2 teaspoons egg white powder

1/4 teaspoon cream of tartar

3-5 tablespoons cold water

Food colouring (optional)

Method:

  1. To make the dough: Cream the butter and sugar together until light and fluffy. Add the egg and golden syrup and mix until combined. In a small bowl toss together the flour, bicarbonate of soda, ginger and cinnamon. Add the dry mixture to the wet and mix until a soft and sticky dough forms. Wrap the dough in clingfilm and leave to chill the fridge for at least 15 minutes. I left mine in the fridge overnight then allowed it to sit at room temperature for 15-20 minutes before rolling out.
  2. Once the dough has chilled, preheat your oven to 160 Fan / 180 C. Line 2-3 large baking trays with parchment paper or silicone mats. Roll the dough out between two pieces of parchment paper or on a lightly floured work surface until it’s 1/4 inch / 0.5cm thick.
  3. Cut out the gingerbread men shapes and spread out evenly on the lined baking trays. Bake for 10-12 minutes until golden. Leave to cool on the baking trays for 10 minutes, then carefully transport to a wire rack.
  4. To make the royal icing: In a medium mixing bowl, combine the icing sugar, egg white powder, cream of tartar and 3 tablespoons of cold water. Beat for 5 minutes until thick and glossy. Add the additional 2 tablespoons of water until you reach your preferred consistency.
  5. Decorate the gingerbread men as desired with the icing. Leave the icing to set for about 30 minutes before eating. Gingerbread men will keep in an airtight container for up to up to 1 week.

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Enjoy!

jess

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Buck’s Fizz Marmalade Shortbreads

I’ve had the pleasure of creating a recipe using an exclusive Christmas hamper from Fortnum & Mason. Today I’m sharing my favourite buttery shortbread which are perfect for cut-out biscuits or cookies as they retain their shape and do not spread whilst baking. Sandwich together with your favourite curd, jam or marmalade for a delicious sweet treat. #FortnumsChristmas

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Today I’m back with another delicious shortbread recipe! A few weeks back I shared this Scottish Shortbread, since then I’ve put a twist on that recipe and I’m showing you something a little extra fun ready for the upcoming party season.

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Included in my beautiful festive hamper was Christmas buck’s fizz marmalade, a bar of spiced chocolate, mulled wine jelly with edible gold leaf and a jar of spiced port mustard. If you are looking to purchase your own luxury Christmas hamper or would like to give one to someone for an Xmas present, you can browse the Fortnum & Mason website here to see a selection of hampers.

Next came the difficult (but fun) task of picking what I would bake.

After brainstorming a couple of possible recipes I finally decided on baking shortbread sandwiches. If you follow my blog you will know that one of my favourite childhood biscuits is the jammy dodger. Because Christmas is all about indulging and treating yourself, I thought it would be a delicious idea to sandwich these shortbreads together with the buck’s fizz marmalade from the hamper. I also sandwiched some of the biscuits with homemade plum jam that I made with my grandma back in the summer. If you’d like the recipe for the homemade jam, I’d definitely be happy to share it!

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Cut out any of your favourite biscuit shapes. I personally love the traditional heart shape centre, but you can cut out literally anything you like. Go down the festive route with stars, icicles or even mini gingerbread men.

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The marmalade really is some of the best I’ve ever eaten. It has a gorgeous refreshing orange flavour. The sparkle within the marmalade adds an extra special touch for Christmas or any other celebration. We really loved the flavour from prosecco and Marc de Champagne mixed with the Seville oranges. I’m already planning to make something else with the remaining marmalade in the jar, but making more of these biscuits is at the top of my list!

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(Makes 12 large shortbread sandwiches depending on your cookie cutters)

Ingredients:

225g (1 cup or 2 sticks) unsalted butter, softened

150g (1 and 1/2 cups) icing sugar, sifted

1 1/2 teaspoons vanilla extract (or 1/2 tsp vanilla bean paste or seeds scraped from 1 small vanilla pod)

2 large free-range egg yolks

300g (2 and 1/2 cups) plain (all-purpose) flour

150g curd, jam or marmalade – approx. 1 heaped teaspoon per shortbread sandwich

Icing sugar, for dusting

Method:

  1. Cream the softened butter, sugar and vanilla until light and fluffy. Add the egg yolks along with the flour and mix until a soft and sticky dough forms. Wrap in clingfilm and leave to rest in the refrigerator for 1-2 hours. Tip: if you want to speed up this process, split the dough in half and wrap each piece up individually in clingfilm. Chilling time will be halved.
  2. Preheat oven to 180 C / 350 F / 160 Fan / Gas Mark 4. Roll out half the dough out onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Off cuts can be baked as well! I cut mine into star and heart shapes. Please note: you may be able to make more biscuits depending on the size of your cutters.
  3. Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 10-12 minutes or until a light golden colour. Keep a watchful eye whilst they’re baking, as the shortbread can brown very quickly in the last few minutes of baking time.
  4. Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
  5. Once the biscuits are cool, place about a teaspoonful of the jam into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.

Recipe Notes:

  • Shortbread will store in an airtight container at room temperature for 2-3 days.
  • The shortbread biscuits can be baked ahead of time and then filled and decorated the next day.

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I love how simple these are to make, but they look like you’ve spent hours in the kitchen! Children and adults alike will really enjoy making these shortbread over the Christmas holidays!  

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Enjoy!

jess

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Biscoff Clotted Cream Fudge

Dreamy clotted cream fudge speckled with crushed Biscoff. This recipe requires just 5 ingredients and couldn’t be any easier to make – customise with your favourite biscuits or confectionery. Homemade fudge would make a delicious edible gift for your family and friends for Christmas or any other celebration! 

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I love making fudge at Christmas and I really enjoy sharing my fudge recipes on the blog – this Custard Cream Fudge and this Oreo Fudge are just a couple of my favourites I have made so far. This time I’ve swapped the custard creams and Oreos for something a little more festive, and that is spiced biscuits – also known as Biscoff or Speculoos.

On my last fudge recipe one of my readers and fellow food blogger Paola suggested I tried making clotted cream fudge with Speculoos biscuits. Ever since then I’ve been planning to create a spiced biscuit fudge to post on the blog, and I guessed Christmas would be the perfect time to share it.

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I’m not even kidding when I tell you how easy this fudge is to prepare. Simply place all the ingredients (apart from the crushed biscuits) in a large saucepan and stir to combine. Now heat gently and bring up to a rapid boil – at this point you need to be extremely careful not the burn yourself as the mixture bubbles. So if children are making this it is advisable to have an adult on hand to help out.

Once the fudge is boiling, leave it be for 3-5 minutes. In this time the fudge will develop a light golden colour – this is the signal to take the fudge off the heat and start beating until matte, and is also the part where the arm workout begins! 😉

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After beating well, the fudge will thicken in texture, at this point you will fold in approx. 2/3 of the crushed biscuits into the fudge. I leave some remaining biscuit crumbs to decorate the top as a last finishing touch.

This fudge is very rich, so I find this recipe makes just the right amount to satisfy my sweet tooth! And the negative? There’s only one. It’s way too addictive. I guarantee you once you’ve had one square you won’t be able to stop munching on this incredible fudge!

A quick note: I get a lot of questions from readers asking me what clotted cream is, and what they could use instead of it. Clotted cream (also known as Devon cream) is a thick cream made by indirectly heating milk using steam or a water bath. Once cooked it is left to cool completely. During cooling time the cream content rises to the surface and forms clots. If you can’t find clotted cream where you live, the nearest substitute is double/heavy cream, but you can also make your own clotted cream using this great recipe.

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Sweet, crunchy and the perfect little treat! My Biscoff Clotted Cream Fudge is a must try recipe for anyone addicted to Biscoff and fudge! 

(Makes approx. 40 squares)

Ingredients:

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar (superfine)

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

10 Biscoff or Speculoos biscuits, crushed – add more or less to your own taste 

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
  2. Place the clotted cream, sugar, golden syrup and vanilla in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  3. Turn the heat up, and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a candy thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  4. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte.
  5. Finally fold half the crushed Biscoff/Speculoos biscuits through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining biscuits – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. Once set cut the fudge into cubes.

The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.

Recipe inspired by Rodda’s

Recipe Notes:

  • Check the fudge has reached the correct temperature by using a candy thermometer – it should reach 116°C / 240°F when ready. If you don’t own a thermometer, drop a small amount of the boiled fudge mixture into a glass of cold water. If a soft balls forms, then the fudge is ready to take off of the heat.
  • Choosing the correct sized tin is important. I find an 8 x 8 inch tin is ideal for this fudge recipe. If your tin is too small, the fudge will not be as thick as it should be and won’t set well.
  • Leave the fudge to set for at least 4 hours, preferably overnight for best results.
  • If you’re not a fan of Biscoff, you can easily leave them out of the recipe, or even swap for another of your favourite biscuits/cookies or confectionery.

I love the chunks of biscuit in this fudge! 

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Enjoy!

jess

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Gingerbread Cupcakes

Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!

This recipe proudly features on Cake Angels blog.

It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!

I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.

Together the cupcake and frosting are the perfect Christmas combination.

When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!

(Makes 12)

Ingredients:

Gingerbread Cupcakes:

150g unsalted butter, softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour

1 teaspoon ground cinnamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon mixed spice

4 tablespoons (60ml) milk

Cream Cheese Frosting:

60g unsalted butter, softened

200g icing sugar, sifted

1 teaspoon vanilla extract

400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
  2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
    Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely.
  3. To make the frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
  4. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
  5. Pipe the cupcakes with the frosting and decorate as desired.

Enjoy!

jess

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Scottish Shortbread

Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat! 

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There really is no other biscuit that quite compares to classic Scottish shortbread. With a rich and beautiful buttery flavour, shortbread is favourite for many people.

Every single Christmas we always have a box (or two or even maybe three!) of shortbread biscuits on hand ready to devour our way through. But for me homemade is definitely better so I thought it would be great to share my favourite shortbread recipe ready for your Christmas festivities. I’ve been making shortbread for years with my mum. My maternal side of the family hail from Dunblane in Scotland – it must be my Scottish roots that are the reason why I love making and eating shortbread as much as I do!

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I’ve baked my shortbread in a Victoria sandwich cake tin. I love baking shortbread this way because you don’t need to roll out the dough and therefore will not risk overworking the dough. Once the shortbread is baked it’s important to cut it into eight wedges whilst still hot. This ensures you get nice, clean slices. The finishing touch is to sprinkle over caster (superfine) sugar just before serving.

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If you want to do something different you could definitely use your favourite cookie cutters and cut out festive shaped biscuits. But do remember baking time will differ for smaller biscuits.

I’m a traditionalist when it comes to shortbread, I’ve never really been a fan of fancy flavour pairings, so that’s why I prefer to keep mine plain and simple. I sometimes add some chocolate chips to the dough or even dip the baked shortbread in melted chocolate for a little twist. But you could easily add any of your favourite flavours to the mix such as lemon or orange zest or even spices like cinnamon or ginger.

If you’re a regular reader of this blog, then you will know my favourite recipes are those that are both easy and quick to prepare. It may surprise you that this shortbread recipe only requires 3 ingredients and you will have homemade shortbread ready in less than an hour. So if you’re like me and sometimes forget about Christmas presents, but only remember at the last minute, they would make a brilliant edible gift for your close ones.

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(Makes 8 shortbread wedges)

Ingredients:

100g unsalted butter, softened

50g caster sugar

175g plain flour (all-purpose)

Method:

  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Lightly grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Set to one side.
  2. Cream the softened butter and sugar until pale and fluffy. This will take approx. 5 minutes – so use an electric mixer if you own one.
  3. Now add the flour and stir well until incorporated and a soft and slightly crumbly dough comes together.
  4. Press the dough into the cake tin and smooth into an even, flat layer with the back of a spoon, you can also use your hands to do this. Crimp the edges, score (don’t cut right through) the shortbread into 8 triangular portions. Then prick each portion with three fork stamps. Bake for 40 minutes, until pale gold.
  5. As soon as the shortbread has finished baking, cut into wedges and leave to cool completely in the tin. Once cool, sprinkle with caster sugar.

Recipe Notes:

  • Cream the butter and sugar until pale and fluffy. Cream for at least 5 minutes to achieve the perfect textured shortbread.
  • Once you’ve added the flour, make sure you stir until it’s just about blended. Over handling the dough will mean your shortbread will not be as light and short as it could be.

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See how beautifully crumbly and light these shortbread are! Enjoy the recipe!

 jess

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Triple Chocolate Cookies

Irresistible cookies filled with a mix of triple chocolate chips. Perfectly crisp on the outside, fudge like and chewy on the inside. Enjoy these bakery-style cookies with a glass of milk or a scoop of your favourite ice cream. You will be in cookie heaven! 

If you know me well, then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside, but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about this cookie recipe is that you don’t have to chill the dough. Though, I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky, then I’d also recommend leaving it in the fridge for around 30 minutes to make the dough easier to roll.

You will combine the butter with brown sugar and a couple of drops of vanilla, then add an egg along with flour, raising/leavening agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven, but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

These cookies will keep for up to 3 days, they’re fantastic served as they are with a glass of ice-cold milk or you can warm one up in the microwave and serve with a scoop of ice cream.

(Makes 8-10 cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar

1 large free-range egg, at room temperature

Couple of drops of vanilla extract

165g plain flour

Pinch of salt (only add if using unsalted butter)

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

100g mix of dark and milk chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.

3. Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, fold through the chocolate chips and mix to combine into the dough.

5. At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake – once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration purpose.

6. Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

Recipe from “Baking Made Easy” by Lorraine Pascale

Enjoy!

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