Friday, 18 March 2016
Seedy Double Chocolate Chunk Cookies
This might be a little bit of a bold claim but I think these might be my favourite cookies.
I went away last week and my obsession with these cookies went as far as me acquiring the ingredients, which was a little bit of a mission because supermarket are lacking around those parts, cute fishing villages and soggy beaches (okay, they weren't that soggy) but the most you’re going to get is a quaint little village shop and a metro/express/local version of a supermarket that probably stock the weirdest combinations of food that make entirely no sense. Case and point, no dark chocolate and only dark brown sugar.....of all the brown sugars I don't quite believe that dark brown sugar is the most versatile, what's the deal Tesco metro! I'm going off point; the point is I went out of my way all because of my love for the cookies....and maybe a little because I have a slight issue with chocolate at the moment.
One of the reasons I'm so incredibly happy with this recipe aside from the fact that they’re the yummiest cookies I've ever had is that I've finally worked out how to make double chocolate chip cookies so they're moist (I apologise for the word choice) and cookie like and don't need a kilo of chocolate in them. Nigella Lawson’s double chocolate chip cookies are the bomb but 400g of chocolate is not something I have casually laying around the house to make cookies with and melting chocolate to stir into cookies just means more washing up and I mean l believe in things being worth the wait but I don't particularly want to have to wait for my cookies please and thanks.
I am all about making recipes with things you always have in the house because who knows what you're gonna do at midnight on a Sunday evening when all of the shops are closed and there is no chocolate, well you make chocolate cookies obviously. Also can I mention, there's something that goes on in my brain when I add seeds to things it’s like that "practically a salad" quote although more like...there's seeds in this....they're good for me....and really how bad is dark chocolate....that's good for you....and I mean all that balances out the bad stuff right? Anyway, I'll stop waffling and get on with the recipe.
You will need
4oz/115g/½ cup butter/margarine
4oz/115g/½ cup light muscavado sugar
1 tbsp golden syrup
1oz/30g/¼ cup cocoa powder
5oz/140g/1⅛ cup self raising flour
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
3 tbsp desiccated coconut
3½oz/100g dark chocolate, chopped
Preheat the oven 180C/450F/Gas 4
Beat the butter and sugar together until creamy, add in the golden syrup and beat again until smooth.
Add in the rest of the ingredients and mix until everything is fully incorporated then spoon onto a baking tray lined with grease proof paper. Top with a few extra chunks of chocolate and a seeds and bake for 12-14 minutes.
Note: the cookies will come out of the oven very soft if you’re worried they’re not cooked lift a cookie slightly and check a bottom has formed.
Makes 8-10 cookies