Salted Caramel Brownie Sandwich Cookies

Processed with VSCO with c1 preset

I have more cookies for you today!

They are worth every second of effort. They’re crazy indulgent and ridiculously scrumptious. On the brownie scale of super dense and fudgey through to cakey, this cookie lies somewhere in between. The inside is soft and moist and every so slightly chewy. And it’s really, really chocolatey.

AND I’ve filled them with salted caramel buttercream for you too.

So put the brownie cookie and caramel buttercream together and you have perfection in a cookie.

Processed with VSCO with c1 preset

They are so tasty I could have eaten them just on their own.

Wait… I did do that.

I had to stop myself so that I had enough cookies left to take pictures of them doubled up for sweet little sandwiches.

Processed with VSCO with f2 preset

Also as a random side note, I just wanted to say that I’m sorry.

Because I really have been meaning to share these cookies with you. For. Ages.

Waaaay over a month ago.

But life just got in the way with job applications, interviews, assessment days and the like.

But finally, here you have them. I love this recipe and I hope you do too!

Processed with VSCO with c1 preset

The cookies you can see in the photos really are giant – they’re larger than the palm of my hand. It wasn’t 100% intentional, they spread out a lot in the oven and then by the time I added the icing and sandwiched them together they were suddenly enormous !

Though having said that, my irrational logic told me that there’d be less guilt consuming one huge cookie than two normal sized cookies…

But if you are a normal person or just have more self restraint than I do, by all means make normal sized cookies.

Processed with VSCO with c1 preset

 

Recipe

For the cookies

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks (optional)

For the filling

250g salted butter

450g icing sugar

1 tsp salted caramel essence OR 2 tbsp salted caramel sauce

80g chocolate (melted)

Chocolate bar of choice – chopped into small chunks

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely
  10. Chop the butter into chunks and soften in the microwave for 20-30s, it shouldn’t be completely melted !
  11. Put the butter, salted caramel essence or sauce and 1/2 of the icing sugar (sifted) into a mixing bowl and combine using an electric hand whisk.
  12. Gradually add the remaining icing sugar, whisking after each addition. You may not need to add all of the icing sugar, as long as the icing tastes sweet enough!
  13. Pipe the caramel icing onto half of the brownie cookies, making sure to turn them over so that the top of the cookies forms the outside of the cookie sandwich.
  14. Drizzle melted chocolate over the icing and finish with chunks of chopped up chocolate !
  15. Finally, sandwich the cookies together with the remaining cookies, (take suitable picture for Instagram) and enjoy!

Happy Baking x

(Easter) Brownie Cookies

Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!

I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!

….and they really didn’t dissapoint !

40234092-8abb-4296-a129-161520d23ef1-e1492436618127.jpg

These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.

So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!

Recipe : makes 10-12 cookies

(from glasgowfoodgeek.co.uk)

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks

Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely

Enjoy x

S’mores Cookies

Summer is fast approaching and we’re all trying to eat better around here. There are currently only three of us in my house and we’ve been on a serious health kick.

I love food, I love healthy food, and I love vegetables. But, sometimes, a little sweet indulgence is needed to get me through those long days in the library. So, having put so much effort into eating well over the last few weeks, I thought that if I was going to give in to temptation, I’d better make it count.

I’d seen this recipe crop up a few times on Instagram on several different accounts and finally decided to give it a go. It is by far the fastest, easiest chocolate chip cookie recipe I’ve ever made, and although I’m probably biased towards whatever cookie I’m holding in my hand at the moment, I think it might also be the best.

I know that everyone is very particular about their chocolate chip cookies. There are so many, many chocolate cookie recipes out there that it’s hard to figure out which one you should go for. But, I can assure you that this recipe will not disappoint.

Seriously, these cookies are an absolute game changer. They’re huge, soft, buttery, chocolatey, marshmallowy, caramelized biscuity goodness that will take your life to another level.

I’ve used the caramelized biscoff biscuits instead of the traditional grahams crackers in these cookies (mainly due to the fact that I couldn’t find any grahams crackers in my local shop), but either one will work just as well as the other.

If you have the patience, let the dough chill in the fridge overnight or at least 30 minutes before baking. It will let the flavor become deeply caramelized, and the cookies will have more color, but slightly less spread.

I prefer to use an ice cream scoop to portion out my cookie dough mainly because 1. perfectly equal sized cookies results in less dispute in the house over who gets the biggest one, and 2. it’s a lot quicker than using table spoons and then rolling the cookie dough into a ball using your hands.

Recipe

(from Seven Spoons by Tara O’Brady – makes roughly 20-25 cookies)

1 cup salted butter, chopped

3 1/4 cups all purpose (plain) flour

1 1/4 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 1/2 cups light brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs

2 tps vanilla extract

12 ounces, semi or bittersweet chocolate, chopped

To decorate

Mini marshmallows

Galaxy chocolate bar, broken up into squares

Biscoff biscuits or grahams crackers

Method

  1. Preheat the oven to 180 degrees(c). Line 2 baking trays with greased proof paper.
  2. Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Take care that the butter does not sizzle or bubble which means it’s losing moisture.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Put the butter, sugars and vanilla essence in a large bowl and beat until smooth. Add the eggs, one at a time, whisking until just combined. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined.
  5. Roll the dough into balls, about 3 tablespoons each or a medium sized ice cream scoop, and arrange them on the prepared trays, leaving about 3 inches between each cookie to allow room for them to spread whilst baking.
  6. Top each cookie with marshmallows, galaxy chocolate chunks and broken up biscoff biscuits and then put in the fridge for 30 minutes.
  7. Bake until the tops are cracked and lightly golden, roughly 10-12 minutes, rotating the pan halfway through. You may want to add more toppings half way through the bake to ensure the whole of the cookie is covered after spreading.
  8. Once done, remove from the oven and let them cool on the tray for 2 minutes to firm up before transferring to a wire rack to cool completely.

Coconut Flour Banana Chocolate Chip Cookies

 

I’m always a little sceptical about ‘healthy’ baking, it doesn’t quite have the same rich, sweetness that we all seem to crave. However after hearing a lot about the benefits of using coconut flour in recipes I decided to give it a go, and the result was extremely successful! 

Coconut flour is one of the healthiest flours available, it’s tricky to work with but rewarding in the right recipes! 

 

It’s rich in protein, high in fibre and as it is not a grain based flour it’s also low in carbs. As it’s a natural byproduct of coconut milk production it contains medium chain saturated fatty acids (i.e. the good type of fat) which gets used for energy not stored as fat and also improves metabolism. Coconut flour is also a great source of manganese which supports bone health, nervous system function and helps maintain optimum blood sugar levels. 

 
Coconut flour is extraordinarily absorbent so a little goes a long way. The key is to add adequate liquid and lots of eggs to act as a binder to prevent a dry or crumbly result. It is a unique gluten-free flour with a different composition to your standard grain-based flour meaning that there is no straight forward substitute for it. (I’d recommend trying out a few ‘tried and tested’ recipes before experimenting with it yourself).

 

Recipe: 

1 cup coconut flour

1 tsp bicarbonate of soda

4 eggs

2 tbsp vanilla essence

2 tbsp honey

1/2 cup coconut oil (vegetable oil can also be used)

3 bananas (mashed)

1 1/2 cups chocolate chips

  1. Preheat oven to 180 degrees (C) 
  2. In a bowl combine the mashed bananas, eggs, vanilla, honey and coconut oil.
  3. Add the coconut flour and bicarbonate of soda and incorporate.
  4. Fold in the chocolate chips.
  5. Spoon the cookie dough onto a prepared baking tray (I use greased proof paper, but greasing the tray itself will also work). These cookies won’t spread out or rise once baked so I use a spoon to flatten the tops before baking. 
  6. Bake in the oven for 12-15 minutes 

Happy baking ! x

 

Triple Chocolate Chip Cookies

Happy Monday! I’m going to kick start my blog with a classic triple chocolate chip cookie recipe because, after all, who doesn’t love cookies?! (or chocolate for that matter)

Photo 09-05-2015, 18 35 41

 

To start this recipe I use salted butter (the stuff that is rock solid and comes in block), it’s a bit of a pain to work with HOWEVER it does result in the best cookies. If you’re super organised (unlike myself) then take the butter out the night before or a few hours before to soften to room temperature. Or, if you’re as forgetful as I am then just soften it beforehand by chopping it up then sticking it in the microwave for 15-30 seconds depending on how big the chunks are.

Photo 10-05-2015, 13 01 21

The brown sugar gives them a good spread, and that chew that I love. However don’t panic if you don’t have any/ don’t have enough, replacing the brown sugar with caster sugar will result in an equally tasty cookie (just with a slightly different texture)! Likewise, using dark brown sugar instead of light brown sugar will also work if you’re looking for more of a caramel tone, crispy edges and even chewier center.

Photo 09-05-2015, 18 29 21

 

This recipe should make roughly 15-20 cookies depending on how large you make them. However, if your friends are anything like my housemates then it’s probably worth doubling the mixture in order to make a decent number of cookies after they’ve ALL insisted on trying the cookie dough (after all, it is the best bit)!

So, here’s the recipe:

1/2 cup plain flour

1 cup strong white flour

1/2 cup cocoa powder

1/2 cup light brown sugar

1 cup caster sugar

1 tsp bicarbonate of soda

2 tsp cornflour

3/4 cup butter

1 large egg

2 tsp vanilla essence

2 cups chocolate (chopped) – I use a mixture of milk, white and plain chocolate

  1. Beat the butter, sugar and vanilla essence together until light and fluffy.
  2. Add the egg and beat well.
  3. Mix in the rest of the dry ingredients (flour, cocoa powder, bicarbonate of soda and cornflour) until well  incorporated. The mixture will be quite stiff.
  4. Add the chocolate chips and mix well.
  5. Chill in the fridge for 20 mins – during this time preheat the oven to 180 degrees (c)
  6. Roll the dough into balls (roughly the size of a golf ball) and then place on prepared baking tray. Make sure to leave enough room in between each cookie for inevitable spreading.
  7. Bake for ~10 minutes until the edges of the cookie are just firm to touch. *Note: the cookie will be very soft at this point, but they will begin to set as they cool down.
  8. After the cookies have cooled slightly transfer to a wire wrack to cool completely.

 

These cookies are best on the day they are baked but will keep for around 4 days in an airtight bag or container.

Enjoy!