Terry’s Chocolate Orange Christmas Cookies

7 days, 15 hours and 8 sleeps until…….. CHRISTMAS DAY! If you are a Scrooge then your probably won’t enjoy this post, but if you love everything Christmas then carry on reading.
So we are now in the final week before Christmas and if you are a baking fanatic, like myself, then you are probably thinking of some festive goodies that you could whip up. Well, I’ve got a recipe for you!
When I see the first Terry’s Chocolate Orange in the shops I immediately feel Christmasey. Why is this? I’m not sure when it came about, but for me Terry’s Chocolate Orange is only ever eaten in the festive season. So what better way to eat it than in a soft baked chewy cookie overloaded with sprinkles!
And trust me, there really is no better way. These cookies are insanely delicious, packed full of Terry’s chocolate chunks with extra chocolate drizzled on top and covered with Christmas sprinkles. You have to try them!

P1020922
P1020908
P1020936

Ingredients (makes 12 large cookies)

140g self-raising flour
3/4 tsp cornflour
85g unsalted butter, at room temp
75g light brown sugar
50g granulated sugar
1 medium egg
1 tsp vanilla extract
1 Terry’s Chocolate Orange (170g approx), cut into small chunks
Christmas sprinkles

Method

Toss the flour and cornflour together in a bowl. In a separate bowl beat the butter and sugars together until fluffy, then beat in the egg and vanilla extract.

Pour the wet ingredients into the dry and mix together until just combined. Pour in 100g of the chocolate orange chunks and fold the mixture together until it forms a rough dough. Cover with clingfilm and chill in the fridge for 1-3 hours (the longer the better).

Once the cookie dough has been chilled take it out of the fridge and let it sit for 10 minutes at room temp. Meanwhile preheat the oven to 160°C/325F and line a couple of baking trays with silicone mats or greased baking parchment.

Roll your cookie dough into 12 balls (making them taller rather than wider, check outthis post to see why), approx 2 tbsp of cookie dough for each ball. Place them on your baking trays leaving at least 3 inches between each ball so the cookies have room to expand.

Using about 20g of your Terry’s chocolate orange (a small fist full) poke a few pieces of chocolate in the top of each cookie dough ball. Now bake your cookies for 10 minutes in the centre of the oven. If they look undone don’t worry, still take them out of the oven as they will continue to cook and harden up as they cool. Leave to cool for 10 minutes.

Melt your remaining Terry’s chocolate orange in the microwave in 10 second blasts until it is completely smooth. Take a teaspoon and dip it into the melted chocolate, now in a zig zag motion drizzle the chocolate over a cookie. Sprinkle your Christmas decorations over your cookie so they stick to the chocolate. Repeat this for all 12 cookies.

 

Sunken Brownies uh oh!

Okay so last week I had this beaut little idea to make some brownie loaf’s with a surprise Terry’s Chocolate Orange segment inside. YUM! Chocolate Orange is amazing!
I finally get round to making them and all is going well until my oven timer goes off and I open the door thinking woooo brownies, look down and BOOM! There are these sad blocks of sunken chocolateyness. What on earth has happened here!? 
Now if I was going to pretend like I did this on purpose I would call this bake.. Spooky Halloween Graves and maybe make sugar paste skeletons and pop them inside. But as I have learnt over the years things do go wrong and even though it can be very annoying it definitely does teach you a few things.
P1010993
So what caused this catastrophe? I did a bit of research and found out that brownies can sink for a few reasons:
  • The oven temperature is too high
  • The tray is too high in the oven
  • The mixture has been over mixed
However, I think the main culprit here is my little addition of the segments. I should have filled the tin up a tiny bit, put them segment in then added in the rest of the mixture. This would have allowed the brownies to rise around the segment, leaving it gooey in the middle. What I did was fill it all the way up then push a segment in at the top, this meant that when the brownies baked the mixture wasn’t thick enough to be able to stick together and rise; and so it sank! Another way to resolve this problem would have been to chop the segments up into smaller pieces and mix them into the brownie mix before transferring it to the tin.
P1010979

P1010982

My terrible effort to recover the sunken brownies! Needless to say they tasted bloomin’ good and were all eaten with no complaints… never judge a book by its cover and all that 🙂
P1010986