MILK CHOCOLATE & HAZELNUT COOKIE RECIPE (makes 10 large cookies)
225g unsalted butter
200g light brown muscovado sugar
100g golden caster sugar
2 medium eggs
180g cake flour (if you don’t have this, plain flour will do!)
180g self-raising flour
1 tsp cornstarch
1/2 tsp salt
1 tsp bicarbonate of soda
350g milk chocolate (chopped)
100g roasted hazelnuts (chopped)
1 Preheat the oven to 200℃
2 Mix the butter and sugar until fully combined, either in a stand-mixer, or with a hand mixer.
3 Mix in one egg at a time into the mixture.
4 Add in the flour, cornstarch, salt and bicarbonate of soda and mix until just combined – try not to over mix here.
5 Then add in the milk chocolate and the hazelnuts and again mix until just combined.
6 Spoon the mixture out onto a plate into 10 mounds (don’t compact them down!) and put in the freezer for 30 minutes.
7 Remove and cook on a baking tray for 10 minutes (they might need more, they might need less), until the tops are light golden. If you prefer your cookies to be firmer and crispier then put your oven down to 180℃ and cook for 14 minutes (again keep an eye on them and adjust the cooking time to your personal taste).
8 Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer.
9 ENJOY!
WHITE CHOCOLATE & MISO COOKIE RECIPE (makes 10 large cookies)
225g unsalted butter
200g light brown muscovado sugar
100g golden caster sugar
2 medium eggs
180g cake flour (if you don’t have this, plain flour will do!)
180g self-raising flour
1 tsp cornstarch
1 tsp bicarbonate of soda
2 tbsp white miso paste
350g white chocolate (chopped)
1 Preheat the oven to 200℃
2 Mix the butter and sugar until fully combined, either in a stand-mixer, or with a hand mixer.
3 Mix in one egg at a time into the mixture.
4 Add in the flour, cornstarch, salt, bicarbonate of soda and miso paste and mix until just combined – try not to over mix here.
5 Then add in the white chocolate and again mix until just combined.
6 Spoon the mixture out onto a plate into 10 mounds (don’t compact them down!) and put in the freezer for 30 minutes.
7 Remove and cook on a baking tray for 10 minutes (they might need more, they might need less), until the tops are light golden. If you prefer your cookies to be firmer and crispier then put your oven down to 180℃ and cook for 14 minutes (again keep an eye on them and adjust the cooking time to your personal taste).
8 Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer.
9 ENJOY!