Chocolate Chips

NYC Cookies

I’m finally sharing my take on a batch of these chunky chocolate chip cookies, a baked good that I mostly relate to…

These aren’t your grandmas cookies, they’re much better than that. They’re much thicker, packed with chocolate chips and have the most perfect gooey centre (with a crisp outer) – the only way cookies should be, in my personal opinion.

I have seen this style of cookie grow in popularity over the past 18 months, out with the more ‘standard’ cookie and in with the thicker and chunkier cookie – which I’m all for!

Let’s be honest, cookies are always a good idea, right? I wasn’t sure whether to call these NYC cookies, chunky cookies or bakery style cookies but whatever you call them, they’re delicious!

Anyway, let’s get started, shall we?

Ingredients:

175g butter.

125g granulated sugar.

225g light brown sugar.

2 eggs.

1 tsp vanilla extract.

400g plain flour.

1 tsp baking powder.

pinch of salt.

250-300g milk chocolate chips.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips.

Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.

As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, then round it off using a circular cookie cutter and place onto your lined baking tray. Repeat this process until you have no dough left.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Terry’s Chocolate Orange Muffins

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

It wouldn’t quite be Christmas if there wasn’t a Terry’s chocolate orange recipe, would it? Well, today I’m sharing the best ever muffin recipe! These Terry’s chocolate orange muffins are the must bake for this Christmas.

These muffins aren’t short of any flavour, you get a chocolate rush in each mouthful and a calming amount of orange – the balance works really well. There’s no need for orange extract, you get the orange flavour form the chocolate and the added zest (the best and only way to add flavour).

The added trick that makes these muffins so much better, is adding a chocolate orange ganache into the centre of the muffins, that way you get added chocolate and orange flavour – what’s not to love, honestly!

If these sound like your sort of treat, why not give them a try – just in time for Christmas!

Anyway, let’s get started, shall we?

Ingredients:

ganache:

75g Terry’s milk chocolate orange.

40ml double cream.

muffins:

110ml double cream.

50ml milk (use your preference, I went with whole).

75ml butter, melted.

50g dark brown sugar.

2 eggs.

175g plain flour.

1 tbsp baking powder.

30g cocoa powder

zest of 1 orange.

100g Terry’s chocolate orange, chopped.

100g milk chocolate chips.

method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, grab a muffin tray and line it with tulip cases, preheat your oven to 200˚c/390˚f and grab any equipment you may need such as a mixing bowl, whisk and spatula.

To start on the recipe, make the ganache. Into a small bowl place in the chocolate orange, which has been chopped small – add in the cream and mix. Place into the microwave for 15-30 seconds at a time, stirring well in between each time in the microwave.

Once the mixture is melted, it should be smooth and glossy. Place this aside until needed a little later on – you may find placing it in the fridge better.

To start on the muffin batter, combine the chopped chocolate orange with the chocolate chips. Into another bowl whisk together the cream, milk, dark brown sugar, melted butter and egg until they are fully combined.

Over the liquid mix, sift in the plain flour, baking powder and cocoa powder – add in the chocolate and the zest of 1/3 of an orange.

Fold everything together until its fully combined, there shouldn’t be a trace of a single ingredients once you’re done mixing.

Transfer the muffin batter into the tulip cases, filling them half the way and reserving the remaining until later on. Once you have half filled all of your cases, you can take the ganache out of the fridge and scoop a generous amount out and place it directly into the centre of the muffin batter and then cover with the remaining (this is what makes these muffins that bit more special.

Now they’re done, place the muffin tray into your preheated oven and bake for 20-22 minutes – they should be well rise and smell gorgeous once ready.

Remove form the oven nd allow to cool almost fully and enjoy… The melted chocolate and orange flavour will partner together really well, trust me on that.

Cookie Dough Cake

by bakingwithelliott 2 Comments

It’s officially Bakemas 2019! 🎉

Today I’ll be showing you how to make my take on a cookie dough cake, this is the perfect cake if you’re not a fan of fruit cake and I’m sure Santa would rather a slice of this cake, just to take a break from mince pies.

If you’re not sure what this cake consists of, I’ll tell you. It starts with two layers of chocolate chip cake cake, which is sandwiched and coated in a simple vanilla buttercream. Finished with edible chocolate chip cookie dough, chocolate chips and a drizzle of Nutella. Is there anything else you’d like?

This cake is super easy to customise, for example, wapping out milk chocolate chips for dark chocolate chips or using chocolate buttercream in place of the vanilla buttercream.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

250g Butter.

250g Granulated sugar.

3 Eggs.

250g Plain flour.

1 tsp Baking powder.

Pinch of salt.

100g Milk chocolate chips

Vanilla Buttercream:

250g Butter.

600g Icing sugar.

1 1/2 tsp Vanilla extract

Edible Cookie Dough :

150g Butter.

100g Light brown sugar.

50g Granulated white sugar.

150g Icing sugar.

1 tsp Vanilla extract.

50ml Milk (I opted for whole milk but use whatever you like).

270g Plain flour.

100g Milk chocolate chips.

Methods:

Before you get started on making the cake, you should do some prep work. Starting by preheating your oven to 180˚/350˚f, weighing up all the ingredients, lining your 2 x 6 inch cake tins (if its needed) and get any equipment you may need ready in advance.

Personally, I start on the edible cookie dough as it’s the step that takes the longest. To start, place the flour on to a baking tray and get it as level as possible. Place into your preheated oven and bake the flour for around 10 minutes (after that, remove it from the oven).

while the flour is in the oven, start on the mixing. Into a mixing bowl, place the butter, granulated sugar and light brown sugar together until they are combined.

Now that the mix is ready, add in the milk and vanilla a little at a time. If the mixture scrambles a little, don’t worry about it.

Then go ahead and add in the icing sugar and mix that in until fully incorporated. Once that is done, give the bowl a quick scraping down.

Once the flour is cooler but still warm, add it into mixing bowl, along with the chocolate chips and ix until a cookie dough has formed, giving the bowl one final scrape down.

For small balls of cookie dough, take one scoop of cookie dough and round it off, then place onto a baking tray and place in the fridge until needed. For larger balls, take two scoops and round them off. I only ended up making small balls as I didn’t have any need for the large ones.

To make a start on the cake, take a mixing bowl and place the butter and sugar into it and beat until the two are fully incorporated. You’ll know when this is as the mixture will be lighter and fluffier in colour and consistency, about 5-7 minutes should do the job.

Next, you can start to add your egg. One at a time, beating well in-between each addition. If the mixture becomes loose in consistency or even a little scrambled, thats okay. It will be corrected at the next stage.

Give the bowl a good scrape down, just to work in any bits that haven’t been from earlier on.

Add in the dry ingredients, passing through a sieve first to remove any lumps that may be in the mix. Add a tablespoon of plain flour to the chocolate chips and coat the chocolate chips in the flour and set them aside for the time being.

Start to mix on a low speed to start, working your way up to a medium-high speed. Just before you stop the mixing, add the chocolate chips into the bowl as the mixer is going, mix just until the chocolate chips are equally distributed.

Give the bowl another good scraping down, just to incorporate any bits that haven’t been fully worked in.

Then you cake take your cake tins and divide the cake batter between them, I eyeballed it but feel free to make it more accurate by weighing up the amounts.

Bake in your preheated oven for 30-35 minutes or until a tester comes out clean. All ovens are different, so use my timings as a guide.

While the cakes are baking, you can make your vanilla buttercream. To start, place the butter in a mixing bowl and beat on a high speed for 5-7 minutes or until the colour and consistency are lighter and fluffier. After that time, give the bowl a good scraping down, then add in your first addition of icing sugar (roughly about half the amount). Start the mixer on a low speed, working your way up to a high speed, gradually, otherwise you’ll have a heck of a mess to clean up. Repeat with the other half of icing sugar and add in the vanilla extract.

Once thats done, give the bowl a good scraping down just to incorporate any bits that haven’t been fully worked in. Transfer to a smaller bowl and store at room temperature if you’re using that day or in the fridge and use within 5 days.

Don’t forget to let your cakes cool, then go ahead and trim them and brush over with simple syrup.

To finish the cake, layer the cakes together with the vanilla buttercream and give the cake a crumb coat of icing. This is just to lock in those crumbs, then place it in the fridge to firm up for 30-45 minutes.

After that time, give the cake its final layer of buttercream and decorate. I used chocolate chips around the bottom edge of the cake, to take away some of the bare feeling and on top, I place enough cookie dough balls to cover the top. Finally, I drizzle over some Nutella. Place the cake back in the fridge for 30-60 minutes, then enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Red Velvet Cookies

by bakingwithelliott Leave a Comment

Happy Halloween!

Today I have a batch of red velvet cookies, which can be made and finished in under an hour… Perfect if you’re having a Halloween party or have trick or treaters knocking the door.

Halloween is something I like but this year and the last haven’t been the best for me to celebrate. Maybe next year I’ll be able to make more Halloween goodies to share with you.

I know these cookies aren’t exactly a Halloween exclusive bake but the bright red colour fits the theme perfectly. They are chocolate and vanilla flavoured with white chocolate chips in the dough and to finish – he perfect combo, right?

Anyway, these cookies are perfect all year round and not just for Halloween. So why don’t you join me as I show you how to make a batch of these cookies?

Let’s get started, shall we?

Ingredients:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

1 Egg.

1 tsp Vanilla extract.

150g Plain flour.

25g Cocoa powder.

½ tsp Baking powder.

Pinch of salt.

Red food colouring (gel or paste).

100g White chocolate chips.

Method:

Before you get into making these cookies, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f, line your baking trays with greaseproof paper/parchment, weigh up all your ingredients and prepare any other equipment you may be using.

To start making the cookies, you’ll want to take your mixing bowl (I’m using my stand mixer but feel free to use a hand mixer and a mixing bowl) and place the butter, light brown sugar and granulated sugar into it. Beat them all together over medium-high speed until they are all well combined.

Once they are all combined, you can then stop the mixer and give the bowl a good scraping down. This is just to incorporate any bits that may not have been worked in from earlier on.

Add in your egg and mix on a medium-high speed, as the egg incorporates you’ll notice that the consistency changes, this is what you want. Add in the vanilla extract and mix until its fully incorporated.

Give the bowl another good scraping down, to incorporate any bits that haven’t been fully worked in.

Add the plain flour, cocoa powder, baking powder and salt into the bowl, passing through a sieve first to remove any lumps (cocoa powder quite often clumps up and causes lumps). Start the mix on a low-medium speed, working your way up to a medium-high.

Once the dry ingredients have started to incorporate, you can start adding the red food colouring. If the colour doesn’t look too red, it will darken as it develops (this is common with red and black) plus when it bakes, it will darken in colour. I recommend using a concentrated food colouring, nothing too liquidy.

Now all of the dry ingredients and food colouring have been added, you can give the bowl a scrape down then add in the white chocolate chips and fold them in by hand using a silicon spatula, mix until they are fairly distributed.

If your dough is a little sticky, cover the bowl with cling film/plastic wrap and place in the fridge for 30-60 minutes and it should help with making the dough less sticky.

You can then take two scoops of dough per cookie. Rolling the two balls together until they form one, place it onto your lined baking tray and flatten slightly. They will spread so on a standard baking tray I place 6 cookies at a time. Adjust the amount per tray depending on your baking tray size.

Bake the cookies for 12-15 minutes, I normally go with 12-13 minutes but seeing as all ovens are different, it may take more time, depending.

Now that the cookies are baked. Take from the oven and top with a few more chocolate chips, I mean who doesn’t want more chocolate in a cookie?!

Allow them to cool for around 5 minutes on the baking tray, before transferring to a cooling rack, where you can leave them to cool fully.

So, that’s how I would normally make a batch of my red velvet cookies. You get the chocolate and vanilla flavour along with white chocolate – is there anything more you could ask for?

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

White Chocolate Cookies

by bakingwithelliott Leave a Comment

Today I’ll be showing you how to make a batch of white chocolate cookies. A baking staple, made simple.

These cookies are great, especially seeing as they can be made and completed in under 60 minutes, because when you’re craving a cookie, you don’t want to wait ages for them. I’m just being honest…

I’ll be honest, when it comes to white chocolate, I can take it or leave it BUT in these cookies, it works super well! Adding vanilla extract to the dough really helps to flavour the dough and enhance the white chocolate.

As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.

Let’s get started, shall we?

150g Butter.

150g Granulated sugar.

150g Light brown sugar.

2 Eggs.

1 tsp Vanilla extract.

350g Plain flour.

1 tsp Baking powder.

¼ tsp Salt.

100g White chocolate cho[s (for in the cookies).

Additional white chocolate chips (for the tops of the cookies).

Method:

Before you get into making the cookies, you’ll want to do some prep work. Start by weighing up your ingredients, line your baking trays (if you do this, I occasionally do this) and preheat your oven to 180˚c/350˚f. Get any equipment you need ready at this point also.

Into your mixing bowl of choice, add your butter, light brown sugar and granulated sugar and mix on a medium/high speed until they are well combined.

You can then add in your eggs one at a time, beating well in-between each addition. You can add in your vanilla extract at this stage as well, either in with the eggs or at the end, either way will work well, it just needs to be incorporated.

Next, you’ll want to add in the plain flour, baking powder and salt. Make sure that you pass them through a sieve first, to remove any lumps that may be in the dry mix.

Add in the white chocolate chips, then mix on a low/slow speed just until a dough has formed, try your best not to over-mix at this stage.

Give the bowl a quick scrape down just to incorporate any bits that didn’t get fully incorporated in on the first mix.

Take your cookie scoop and scoop two balls of dough for each cookie, roll them together and then place onto a baking tray, then squash down using your hand and round off using a large enough round cookie cutter to help them be more rounded and that will help them bake rounder.

Repeat the above step with the remainder of your cookie dough, until you have no dough remaining.

Bake the cookies off in your preheated oven and bake for 10-12 minutes or until the edges of the cookies are a golden-brown colour. Be-aware that these cookies spread while baking.

Once out of the oven place additional chocolate chips on top of each cookie. Then allow to cool on the tray for a few minutes, then transfer to a cooking rack to cool fully.

You can enjoy them while they are warm or allow them to cool down completely and enjoy with a glass of milk or a mug of tea/coffee.

Valentine’s Day Cake

by bakingwithelliott Leave a Comment

If you are in need of a cake to make for Valentine’s Day, look no further.

This layer cake is super simple to make and assemble. The cake is made-up of three layers of chocolate sponge cake, which are brushed with simple syrup, then filled and finished with the same Nutella Italian buttercream (which is a smoother and creamier buttercream, less sweet then basic buttercream). The cake is then finished with a white chocolate drip, meringue kisses, chocolate chips, edible glitter and sugar paste hearts.

Of course, you can personalise the cake to suit you or the person you’re giving this too, it’s really up to you. In place of the finishings I used, feel free to us chocolate, fresh fruit and/or flowers.

Before you get into the cake making, you’ll want to do some prep. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f and lining your tins, if you decide to.

Once all the prep is done, you can get on with making the cakes.

Place your butter and sugar into your mixing bowl of choice (I opted for my stand mixer, but feel free to use a bowl and a hand mixer) and then beat the two together until they are well combined and have become lighter and fluffier in colour and consistency. Then add in your eggs, one at a time, beating well in between each addition. If you notice your mixture is starting to scramble, don’t worry. You can fix this by adding a small amount of your weighed out flour.

Now that the eggs have been fully worked in, stop the mixer and give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in from earlier on. Then add in your dry ingredients, passing them through a sieve first to remove any lumpy ingredients (cocoa powder can be quite lumpy). Start to incorporate the dry ingredients on a low speed to start and as you see them beginning to incorporate, you can higher the speed from low to medium-high and adding the milk in increments, this is to help with the consistency of the batter (Try not to over-mix the cake batter once the flour is incorporated, otherwise this will result in a tough textured cake).

Divide the cake batter between your 6 inch cake tins, I weigh the cake batter and divide it as equally as I can using digital scales but if you don’t have these type of scales, feel free to eye ball it and roughly estimate the amount in each cake tin. Smooth off the tops of the cake batter in the tins then place on the middle shelf in your preheated oven and bake for 25-30 minutes (or until a tester comes out clean).

While your cakes are in the oven, you can go ahead and make your Italian buttercream. I personally like this buttercream more than your standard buttercream as it’s smoother, more buttery and less sugary/sweet.

To start the buttercream, get yourself a small saucepan and place in the water and granulated white sugar, then place onto the hob over a medium-high heat until it reaches 121˚c/250˚f. Make sure you keep an eye on the temperature, don’t allow it to go above or below the required. While your sugar and water comes up to heat, place your egg yolks and whole egg into a mixing bowl (if you’re using a stand mixer, use the whisk attachment for the best results) and whisk them together until they are very well combined, you will be able to tell one the volume has increased by 3 or 4 times what it was initially and it will be paler in colour.

Once the sugar and water has come up to temperature, you can then add it into the egg mixture. Turn the speed of your mixer down to low and slowly pour the hot sugar mixture in, try not to get it down the side of the bowl, if possible. Once all of the sugar mixture has been added, turn the speed back up to high and whisk for a few minutes until the mixture has cooled down. You’ll be able to tell when the mixture is cooled enough, by touching the bottom of the bowl with the back of your hand. If it isn’t too hot for you to handle, you can start adding your butter, if it’s too warm, continuing whisking for a couple of minutes. Once the mixture is cooled enough, add the butter a little at a time, whisking in between each addition. Make sure your butter is fully worked in before you stop the mixing process. Give the bowl a quick scrape down, then add in the Nutella and cocoa powder, give a good mix to incorporate. Once they’ve been fully worked in, give the bowl another good scrape down. You can then set the buttercream aside or place in the fridge until you need it later on.

I also recommend making your simple syrup at this stage, as it will give it time to cool completely before using. To make the simple syrup, you’ll want to place equal amounts of granulated white sugar and water into a saucepan and allow it to come to a boil, then remove from the heat and allow to cool before you intend on using it.

Once your cakes are fully baked, remove them from the oven and allow them to cool completely before you try to trim them. Now is the perfect time to wash up all your dishes and utensils that you’ve used.

Once everything has been made and is cool and read to use – you are now ready to assemble the cake. So get all the separate parts ready and grab yourself a cake stand or plate!

Start by getting your layers of cake and level the tops of them using a cake leveller (or a serrated knife works equally as well) and generously simple syrup each layer. Set the layers of cake aside while you prep the stand – to prep the stand you’ll want to get your cake stand/plate of choice, then place a small blob of buttercream and spread it out using a offset spatula and place your first layer on cake onto it and press it into place. Top the layer of cake with a good amount of the buttercream and repeat this with the remaining cake layers. Once all the layers have been sandwiched together, you can give the coat a crumb coat. A crumb coat is a thin coat of icing which locks in all the crumbs so they don’t appear in the final layer of buttercream – once you’ve applied the crumb coat you can then set it in the fridge for a short while, just until it firms up.

Apply the final layer of buttercream and get it as smooth and perfect looking as possible – using a palette knife to spread the icing on and a scraper to smooth and level out the icing (watch the video for a more detailed view on it). You can then make the white chocolate ganache, which will be used for the drips later on. So, the ganache is really easy. Place your double cream into a saucepan over a medium heat and bring almost to a boil, then pour over your white chocolate and allow it to sit for a minute. You can then start to stir it together using a teaspoon or a small spatula until its smooth and has come together, it will have changed colour to a yellow-ish tone but don’t worry, once you add the food paste it will change. I used Wilton christmas red and it came out the perfect tone of pink for my cake but feel free to use pink food paste.

Take a teaspoon of the white chocolate and drip between 1/4 and 1/2 of it down the cake, repeat this all around the cake. For a visual effect, alter the length of the drips by making some longer and other shorter but feel free to make it suit you and your occasion.

To finish the cake, I place a few meringue kisses on top, then pipe some of the remaining chocolate buttercream at the sides of the meringues, then around the remaining exposed edge, I generously sprinkle a mixture of milk and dark chocolate chips and finish those with a sprinkle of edible glitter and for the spaces on the top and side I add a few sugar paste heart cut outs. This is how I opted to finish my cake but feel free to make your cake suit you and your occasion.

I will leave all the ingredients below, for those interested in making this recipe .

Cake:

230g Butter.

300g Granulated white sugar .

1 tsp Vanilla extract.

5 Eggs.

300g Plain flour.

40g Cocoa powder.

2 1/2 tsp Baking powder.

70ml Whole milk.

Buttercream:

250g Granulated white sugar.

65g Water.

70g Egg yolk.

1 small Egg.

500g Butter.

200g Nutella.

25g Cocoa powder.

White chocolate ganache (drip):

100g White chocolate.

100ml Double cream.

Red or pink food colouring paste.

Decoration:

I used meringue kisses (recipe coming soon), chocolate chips, edible glitter and sugar paste hearts but you can use whatever you like.

Chocolate Rolo Cookies

by bakingwithelliott Leave a Comment

Do you have some of those tubes of mini rolo’s? Why not use them in a batch of these cookies, they will go down a treat with whoever you share them with.

Christmas is just around the corner and that means that all the festive goodies are out. One of the best things for baking are those tubes of sweets and chocolate that you can get for around £1/£1.50 – the mini rolo’s are perfect. I don’t think that these are available any other time of year either (I’m probably wrong so don’t take that as fact).

Anyway, these cookies are the perfect treat to share with your friends and family at this time of year. They are quick and easy to make and don’t require a whole lot of ingredients, what’s not to love?

To start making these cookies, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f and line your baking trays. Get yourself a mixing bowl and place in your room temperature butter, granulated sugar and light brown sugar, then beat them together on a medium-high speed until they have all come together and are well combined. This is normally achieved in a couple of minutes. You can then add in your eggs, one at a time, beating well in-between each addition. Give the bowl a good scrape down, this is to work in any ingredients that haven’t been fully worked in from earlier on.

Add in your plain flour, baking powder, salt and cocoa powder but pass them through a sieve first to remove any lumps from the mixture (cocoa powder is quite commonly lumpy). Once you’ve sieved the dry ingredient into your bowl, incorporate them by mixing them on a low-medium speed. Once the dry ingredients are fully incorporated, stop mixing and add in the mini rolo’s and milk chocolate chips and mix just until they are well distributed in the cookie dough.

For each cookie, you’ll want scoop up two balls of cookie dough. Take the two balls of cookie dough and roll them between your hands until it’s come together to form one ball – transfer it to a lined baking tray and repeat until you have around 6 on a baking tray (depending on the size of your baking sheet of course). Use as many baking sheets as you require and if you don’t want to bake them off right now, feel free to freeze them and bake them off another time (within 4 months). Place into your preheated oven for 10-12 minutes (check them, they might need more time, depending on your oven).

Once the cookies are fully baked and straight from the oven, you’ll want to finish these cookies by adding a few additional rolo’s and chocolate chips. This is purely to add more chocolate and make it look nicer, so a double winner then?

Ingredients:

150g Butter.

150g Granulated sugar.

150g Light brown sugar

2 Eggs.

320g Plain flour.

1 tsp Baking powder.

30g Cocoa Powder.

1/4 tsp Salt.

Method:

Do some prep work and preheat your oven to 180˚c/350˚f, line your baking trays and weigh up all your ingredients.
To start on the cookies, place your butter, granulated sugar and light brown sugar into your mixing bowl of choice and beat them all together fully combined/well incorporated. Give your bowl a quick scrape down.
Add in your eggs, one at a time, beating well in-between each addition. Don’t worry too much if the mixture splits a little, you’ll be able to correct it when you add in the dry ingredients. Don’t forget to scrape down the sides and bottom of the bowl.
Add in your dry ingredients, passing them through a sieve first to remove any lumps (cocoa powder can be quite lumpy).
Incorporate the dry ingredients on a low-medium speed, just until a almost clear dough has formed, then add in your mini rolo’s and chocolate chips and mix until they are well distributed within the dough.
The dough doesn’t require chilling before use, so feel free to use it straight away. For each cookie, scoop up two balls of cookie dough and roll them together into one ball of dough and place on your lined baking tray (I could place around 6 onto a medium sized baking tray, but you may be able to get more or less onto your baking tray, it all depends on the size of the tray and how much space you give them to spread).
Place them in the oven to bake for 10-12 minutes in your preheated oven (check them at 10 minutes as all ovens are different).
As soon as they are fully baked, remove them from the oven and finish them with a few mini rolo’s and chocolate chips, then allow them to fully cool before enjoying them.
After about 10-15 minutes, transfer the cookies onto a cooling rack and allow the cookies to cool fully (unless you enjoy warm cookies, who doesn’t?!)

Thank you for checking out the blog post, I hope you enjoyed the recipe. Don’t forget to check out the rest of my recipes and make something!

White Chocolate & Fudge Cookies

by bakingwithelliott Leave a Comment

If you’ve come looking for a recipe on how to make these super simple white chocolate and fudge cookies, I’ve got you covered.

As stated above, these cookies are super simple to make and don’t require a lot of either time or ingredients. These cookies are perfect for almost any cookie craving, it starts with the perfectly baked cookie, which has a generous amount of white chocolate chips and fudge pieces studded throughout them. Oh yeah, did I forgot to mention that they have a fudge filling? That’s right, even more fudge packed into them, what’s not to like?

I understand that you might not be able to find white chocolate chips or fudge pieces where you are, so feel free to improvise by using a chopped up bar of white chocolate or chopped up soft fudge. For the fudge centre, I recommend using butter fudge as this is softer than other fudges and works perfectly in this recipe but feel free to use whatever you have or can get your hands on.

Anyway, the mixing process doesn’t require a whole lot, a little time and effort and you can have yourself a batch of amazing cookies! The longest thing in the whole process is actually the baking period, why must you take so long to bake?! This recipe wasn’t intended for this week, but they were really tasty and thought I should share these with you as soon as possible.

All jokes aside, you don’t need any fancy equipment and these would make the ideal recipe to make with kids. To start this recipe, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f, weigh up all of your ingredients (this saves you time and prevents you from making a mistake with the exact amounts) and prepare your baking tray by lining it with either baking parchment/greaseproof paper and set that aside until its needed a little later.

To start the cookies, you’ll want to get your mixing bowl of choice and place your butter, granulated sugar and light brown sugar into a bowl and beat them together over a low-medium until they are well combined, you can tell once its done as there won’t be a trace of a single ingredient. Once the mixture has come together, add your egg and vanilla and mix that again on a low-medium speed until the egg and vanilla are very well incorporated. Give your bowl a good scrape down and then add in the plain flour and baking powder and mix them in over a low-medium speed until the dry ingredients are almost fully incorporated, then add in your white chocolate chips and fudge pieces and fold these in using a spatula, do this until the cookie dough has become clear (no traces of a single ingredient, all fully worked in to one another. You can then give your counter a wipe down and get your prepared baking tray ready.

Once you’ve got your cookie dough ready and baking tray, you’re good to go. The dough doesn’t need to be chilled before being used, so you can use it straight away. Scoop up 2 balls of dough per cookie, onto one of the dough balls, place a piece of butter fudge and place the second ball of dough on top of that one and round them up using the palms of your hands and then place them onto your baking tray. I places 6 cookies onto a standard baking tray but feel free to configure how many you can place onto a baking tray. Bake in the preheated oven for around 15-18 minutes or until golden brown.

As soon as you remove from the oven, place a generous amount of white chocolate chips and fudge pieces on top of each cookie and allow to cool slightly before eating them. Transfer the cookies to a cooling rack, allow to cool for as long as you’d like (or can resist) and then enjoy them. They are best enjoyed once out of the oven for around 10 minutes – they are best enjoyed with milk or alone.

I will leave all the ingredients and measurements down below along with a brief version of whats above, if you want to save yourself some time reading exactly what you have to do.

Ingredients:

75g Butter.

75g Granulated sugar.

75g Light brown sugar.

1 Egg.

1 tsp Vanilla.

175g Plain flour.

1/2 tsp Baking powder.

50g White chocolate chips.

50g Fudge pieces.

12 pieces butter fudge (or other variety of soft fudge).

Methods:

Start by preheating your oven to 180˚c/350˚f, weighing up all your ingredients and lining your baking tray with baking parchment/greaseproof paper.
Start by getting your mixing bowl ready and placing your butter granulated white sugar and light brown sugar into the bowl and beating over low-medium speed until its combined.
Once combined, you can add your egg and vanilla and beat that over a low-medium speed until they have been incorporated into the mix.
Scrape down the bowl and add in your flour and baking powder. Mix this in on a low-medium speed until its almost fully combined, then add in the white chocolate chips and fudge pieces and fold these in by hand using a spatula. Do this until a clear dough has formed.
Once a dough has formed, get your prepared baking tray and scoop up your dough. For each cookie, you’ll want to get 2 scoops of dough, onto one half of the dough place a piece of butter fudge and place the second dough ball on top, then round them off using the palms of your hand. Place onto your baking tray and fit around 6 cookies onto a standard baking tray.
Place your cookies into the preheated oven and bake for 15-18 minutes (or until golden brown).
Straight out the oven, place a generous amount of the white chocolate chips and fudge pieces on top of each cookie and allow to cool slightly on a cooling rack before eating.
Once cooler, enjoy by itself or with a glass of milk.

Chocolate Chips

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