It’s cookie time
I knew I couldn’t last very long without posting about (yet another) cookie recipe! Cookies are quite simply, awesome
Today’s offering comes in the form of my regular chocolate chip cookie recipe, which has been topped with a lovely sweet & nutty crumble topping. This provides a great texture in comparison to the (very) soft cookie. I also made a slight change to the cookie dough recipe, which turned out really well
My regular cookie recipe calls for 1 tsp of baking powder and 1/2 tsp bicarbonate of soda. I decided to try upping the baking soda to 1 tsp, to see if this would have the desired effect of producing a slightly softer, puffier cookie. I was slightly worried about the ‘soapy’ taste that baking soda can bring to a recipe, but I needn’t have worried. Along with the essential dough chilling (overnight in this case), it produced a thick and soft cookie. Bake these for 7-8 minutes and you will have to fight all temptation to let this firm up on the baking tray
This recipe is based on the dough I used for my Peanut Chocolate Chunk Cookies and really easy to prepare. The other slight change to this recipe is the lack of dark brown sugar. Due to the cocoa powder in these cookies, I felt the extra molasses flavour from the dark brown sugar wasn’t really needed. These tasted great with just light brown sugar and a small amount of white caster (superfine) sugar All this cookie experimenting is so difficult
The ‘crumble’ part of these cookies is provided by a basic crumble mix of flour, sugar and butter, with the addition of salted peanuts. This gives the cookies a lovely nutty crunch on the top!
- 125g soft butter
- 175g light brown sugar
- 50g caster sugar (superfine)
- 1 egg
- 1 tsp vanilla extract
- 200g plain flour
- 20g cocoa
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 150g milk chocolate chips/chunks
- 30g unsalted butter
- 40g plain flour
- 30g caster sugar
- 50g salted peanuts (1/2 chopped, 1/2 left whole)
- Cream the butter and sugars together until soft and fluffy (around 3 minutes with an electric hand mixer)
- Beat in the egg, followed by the vanilla extract.
- Fold in the sifted flour, cocoa, baking powder, bicarb and salt, followed by the chocolate chips. Chill the dough for at least 2 hours (ideally overnight).
- Whilst the dough chills, make the crumble topping. Cut the butter into cubes and rub the butter into the flour and sugar until you have a mixture that resembles breadcrumbs. Stir the peanuts in.
- When ready to bake, preheat the oven to Gas 4/180C and line baking trays. Roll cookie dough into balls and press the crumble topping into the dough.
- Bake cookies for exactly 8 minutes (no longer). They will appear underdone, but will firm up as they cool. Leave on the baking sheet for 10 minutes and move to a wire rack to finish cooling.
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