Chocolate Walnut Cookies

I baked these for Debbie to take to a dog show along with the Peaches and Cream cake I posted last week. A recipe from Julia the runner up in this years Masterchef.

From the October Masterchef Magazine these cookies are super naughty and super yummy.

 

60g rolled oats, roughly chopped

150g walnuts

125g unsalted butter, softened

1 tsp vanilla extract

110g caster sugar

110g brown sugar

1 egg

1 ½ tbs milk

250g plain flour

2 tsp baking powder

250g dark chocolate chips

200g dark chocolate

 

Preheat oven to 180’C. Spread oats and walnuts evenly over 2 separate oven trays. Bake oats for 5 minutes and walnuts for 6 minutes or until lightly toasted. Set aside to cool sightly, then roughly chop walnuts. Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, vanilla and sugars on high speed for 5 minutes or until light and fluffy. Add egg and beat until well combined. Add oats, walnuts and chocolate chips and stir to combine. Roll tablespoons of mixture into 36 balls and place 2cm apart on lined trays, bake, swapping trays halfway though for 12 minutes o until golden and crisp. Transfer to a wire rack to cool. Meanwhile, place dark chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 5 minutes or until melted. Dip a cookie half way into melted chocolate. Gently tap cookie on edge of bowl to remove excess, then place on a sheet of baking paper. Repeat with remaining cookies. Set aside for 30 minutes to set. Store in an airtight container for up to a week.

 

These cookies grabbed Daniel’s attention first while I was doing the first flick through of the October Masterchef Magazine, over my shoulder I heard “they look tasty”. I Flagged the page and continued reading. I promised I would make the cookies one day soon. When I offered to make something for Debbie to take to the dog show I thought I better make 2 things because cakes never last long enough. These cookies were perfect and even though she didn’t take them to the show, her house guests enjoyed them immensely. I got 42 cookies from this mix, slightly more than the recipe stated.

 

1 dozen were gifted to my Dad to share with his employees, 1 dozen stayed with Daniel and I and we shared them at work and the remaining cookies, (minus the “testers”) went to Debbie. These cookies have a nice firm texture and the real chocolate melted on the outside melts deliciously quickly adding a lovely mouthfeel to the cookie. Daniel doesn’t normally eat walnuts but he loved these cookies, so for those of you that don’t like walnuts I urge you to give them a go anyway. There was nothing too difficult about theses cookies, I found the hardest part to be finding enough bench space to cool and set chocolate for 42 cookies. Thank goodness we have stools that are large enough to hold cooling racks!

 

These cookies make an excellent give away treat because you can give away 2 dozen and still have more than enough to eat yourself. Perfect for around Christmas time, you could even jazz them up with some Christmas coloured sprinkles or something. At the end of dipping the cookies the melted chocolate will get a bit to shallow for dipping, you can then spoon the chocolate on to half or all the cookie or do what I did and just use a spoon to dribble chocolate over the remaining cookies, these are the ones we kept for ourselves and I certainly didn’t mind!

 

Love Sonia

 

Simple Chocolate Chip Cookies

For those days when you want something sweet and homemade but don’t have a lot of time. These little cookies do the trick!


60g unsalted butter (room temperature)

1/3 cup caster sugar

½ teaspoon vanilla extract

80g chocolate chips (I use 50/50 milk and white)

¾ cup self raising flour

1 ½ – 2 tablespoons vegetable oil


Preheat the oven to 180’C. Combine the butter, sugar and vanilla in a medium bowl, you can use an electric mixer if you want, I just use a large spoon to cream it, less washing up. Once combined, light and fluffy add in flour and oil and mix until a dough forms, you may need a little extra oil or a little milk to make it fully combine. Mix through chocolate chips and roll into balls, I made 12, but you could get up to 20 small. Place on a tray lined with baking paper, 3cm apart and bake for 10 minutes or until lightly golden. Cool on tray and once cooled store in an airtight container.

This used to be my standby biscuit mixture, but since starting my blog I haven’t made them at all. Last night with the itch to bake but not a lot of time or energy I set about whipping up a batch of these. Teamed with some vanilla bean ice cream and smashed malteasers I made gorgeous ice cream sandwiches for dessert. They are simple and have a beautiful vanilla flavour, combined with a mix of white and milk chocolate chips they are just divine.

I have also made these with just milk, just dark, a mix of all three chocolates and some with nuts and fruit mixed in. If you are in a chocolate overload mood you can always replace a tablespoon or two of the flour with cocoa power to make a nice change. This recipe was originally for a basic biscuit topped with mini m&m’s for school lunchboxes, I have tried them with m&m’s but I prefer chocolate chips.

I do have to apologise for my lack of posting. Last week I made an Anzac biscuit tart with honey and lemon filling and it simply didn’t work out like it was meant to, it didn’t set and then after a day in the fridge the honey leached out and made the base soggy and it was basically just no good, so no point sharing with you. On the weekend I made a cake for an 18th birthday, which I will share the photos of in my next post, so its not that I haven’t been baking, just haven’t been baking things to share the recipes with you.

I hope you get a chance to bake these cookies, because they are a favourite of ours and when you realise how easy they are I am sure they will become a favourite at your house too.

Love Sonia xx


Incredibly Easy Chocolate Cookies

This recipe came from my Nigella cook book and is called Granny Boyd’s Chocolate Cookies. I can see why they are Granny friendly, super easy and very very cheap. With only 4 ingredients you’ll be wondering why you didn’t think of this yourself. Same sort of texture as shortbread with a light chocolatey flavour makes these little mouthfuls endlessly moreish.

2 cups SR Flour

2 tbs cocoa powder

7 tbs caster sugar

240g unsalted butter (room temperature)

Preheat the oven to 160C and line 2 flat trays with baking paper. In a bowl cream butter and sugar together with a spoon until all combined. Sift in flour and cocoa powder and stir until it forms a dough. Do not add any liquid, keep stirring it will come good and form a lovely soft buttery dough. Roll small balls of the dough, about the size of walnuts and place on the lined trays, leaving enough space for them to spread a little. Once you have filled the trays, make fork press marks on the tops of all of the cookies. Place in the oven for 5 minutes then turn the oven down to 150C and bake for another 12-15 minutes. They should be firm to the touch but not hard. Remove from oven and place on a wire rack to cool completely then store in an airtight container.

I would tell you how many this recipe makes but it depends on your interpretation of a walnut. I would tell you how long you can keep these for but I don’t think ours will last more than 2 days, they are already 2/3’s gone! Just shows how delicious they are! As mentioned before they have a crumbly and melty texture like shortbread but the thickness and size make them more like an American cookie, it’s hard to describe these in any other way than with made up words.

I was about to get the beaters out to cream the butter and sugar when I decided to touch the butter to check how melted it was, by leaving it out for an hour it was incredibly soft and using the beaters would have been a waste of time, so just check your butter and you might be able to save on washing up like I did. They took about 3 minutes to mix up and about 5 minutes to roll and press, so really for 8 minutes work this stash of cookies is well worth your time either for yourself or as a quick present. I only made half a batch as I get quite frustrated rolling cookie balls and just want it to be over with, so half a batch does us just fine. I got about 46 out of the half batch, but they are small, just a bit bigger than a 50c piece.

If I had any complaints it would be to myself for not buying the lindt cocoa powder I saw last week, I think they would be nicer with it but the nestle does the job just fine too. Thinking about it now these would be perfect for cooking with children because it is a one bowl, one spoon recipe and lots of little hands makes rolling a lot quicker. I suppose you could add nuts or chocolate chunks to this if you needed something a little bit fancier, but I like them plain and simple.

This week there may be an extra post or two as my Mum is coming to visit and we have a special something planned for Saturday breakfast in addition to my normal weekend baking so keep your eyes peeled for updates. Happy Monday every one!

Love Sonia x