As I mentioned in my last update, cookies are no friend of mine. I love devouring them obviously, especially the kind that are soft in the middle and the chocolate chunks are still gooey from their time in the oven.
Baking them, well that’s a different kettle of fish altogether. I have a few biscuit recipes on here, but whenever I bake a batch I’m always nervous. Sometimes they spread and you have one giant biscuit, other times they’re crunchy when they should be soft and moist. It’s a baking minefield!
Not these cookies though, I can happily say this is one of the nicest cookie recipes I’ve made.
This recipe was inspired by the chocolate chip cookies recipe in William and Suzue Curley’s book Patisserie. I changed the fillings and quantities a little and I used a delicious spiced chocolate from Rococo called Spice Island. The chocolate gives the cookies a real autumnal feel as it’s warming and rich with the taste of cardamom, cinnamon, nutmeg and cloves.
If you can’t get hold of this chocolate you could use Green & Black’s Maya Gold. The recipe is versatile enough that you can use almost any chocolate you like, but you may find you want to adjust some of the other ingredients.
For example if you switched to using a white chocolate, I would recommend omitting the cocoa nibs and perhaps using just almonds or macadamia nuts.
As long as you keep the quantities the same, this can become one staple recipe that makes lots of different flavoured cookies.
If all this talk of cocoa nibs has got you wondering what cocoa nibs actually are, I shall explain. Cocoa or Cacao nibs are made from cacao/cocoa beans that have been roasted, separated from their outer husks and then broken into smaller pieces.
They are essentially chocolate in it’s purest form and are the basis for chocolate. Usually they are ground up, made into a paste called cocoa mass and then the other ingredients are added to make the chocolate that we all know and love.
Cocoa nibs have a mild chocolate taste, they’re quite bitter and very crunchy, they add a lovely texture to the biscuit. If you’d like to get hold of some cocoa nibs, you can find them at Sous Chef.
To make these cookies I actually used a Golden Wholegrain Plain Flour from Marriage’s. They make the cookies a bit more wholesome and I think they work really well with the chocolate and nuts in the mixture. This flour is naturally high in fibre and because it’s so light you can substitute it for any of the bakes you usually make with plain flour.
SPICED CHOCOLATE CHUNK COOKIES
- 90 g Golden Wholegrain Plain Flour
- 1/4 Tsp Baking Powder
- Pinch of Salt
- 60 g Unsalted Butter at room temperature
- 50 g Soft Light Brown Sugar
- 30 g Caster Sugar
- 1 Medium Egg
- 70 g Spiced Chocolate chopped into chunks
- 40 g Mixed Chopped Nuts
- 15 g Cocoa Nibs
- 30 g Dark Chocolate 70% chopped into chunks
- Preheat the oven to 150C Fan, 170C.
- Sift the flour, baking powder and salt in a bowl and set to one side.
- Put both sugars and the butter into the bowl of a stand mixer and cream the two together using the paddle attachment.
- Gradually beat in the eggs until fully incorporated.
- Mix in the flour and all of the other ingredients and stir with a wooden spoon until evenly combined.
- Spoon 3.5cm rounds onto a baking tray lined with baking parchment and keep them placed well apart as they will spread when baking.
- You will need to bake them in batches, unless you have two baking trays, if so, place 6 on each tray and bake for 20 mins until golden and brown.
- Transfer to a rack to cool.
If all this talk of biscuits has piqued your interested, there are lots of other lovely recipes out there. These Salted Caramel Pumpkin Cookies by Tutti Dolci are so seasonal and salted caramel is one of my favourite things. Linzer Cookies with Ginger Cardamom Raspberry Jam from The Spice Train continue with the spiced theme and if you’re feeling really brave you can try these Bacon Cookies from The Pastry Workshop.
Thanks for reading.
I’ve added these to Fabulous Foodie Fridays,