Choc Chip Cookie Brownie Stack

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good?

I thought so.

This recipe is fun, easy to make and just damn right naughty! You start by squidging a layer of my chocolate chip cookie dough into a pan. Then pour my tried and tested brownie recipe on top, level off with a knife and finally, pop it in the oven for 35 minutes.
These ‘stacks’ takes two of the most popular bakes and combines them into an insanely delicious sinful treat! There is nothing better than biting into a fudgy brownie and discovering buttery soft cookie on the bottom – so stop reading my jibba jabba, grab your mixing bowls and give this recipe a go 🙂

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Ingredients (makes 18 ‘stacks’)

1 bowl of brownie mixture ( I used my Malteser Brownies recipe and simply emitted the Maltesers, once you’ve made the mixture leave it in the bowl until it’s needed)
1 bowl of chilled chocolate chip cookie dough (I used my Ultimate Choc Chunk Cookie recipe – remember to chill the cookie dough for at least an hour before using it)

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Method

Preheat the oven to 180°C and line a 23 baking tray with greaseproof paper.

Take your bowl of cookie dough and press it into an even layer at the bottom of the baking tray – as shown below.

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Now take your bowl of brownie mixture and pour it over the cookie dough, use a knife to spread it out into an even layer – as show below.

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Pop the baking tray in the oven and bake in the oven for 35 minutes. The top should be lighter in colour and beginning to crack, insert a toothpick into the centre and if it comes out only slightly chocolaty, remove from the oven and leave to completely cool.

Once cooled, remove from the baking tray and cut into 18 stacks. Serve cold as a quick treat or warm with ice-cream for an indulgent dessert.

 

 

 

 

 

 

Nutella S’mores Cookie Sandwich

Fan of s’mores?

Is that a trick question!?
There is nothing not to love about the combination of chocolate and melted marshmallow that has been squished together between two crunchy biscuits – or this case soft baked cookies! Even better. This recipe is easier than you think, simply bake some cookies, grab a jar of Nutella, melt some fluffy marshmallows and create a whole pile of cookie sandwiches.*
Alfie (my enormous dog) decided to jump up and gobble down half of the cookies whilst they were cooling , this actually turned out to be a good thing because I would probably eaten all 10 sandwiches. They are DELICIOUS!

*be warned, this is a very messy job so prepare to be covered in sticky marshmallow and Nutella gooeyness. 

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This has to be one of my all time favourite photographs… drrrrrrrrrroooooooool

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What you will need:
20 baked vanilla cookies, paired together (I used my ultimate cookie recipe and just emitted the chocolate chunks and rolled 20 smaller cookies instead of 12)
1 jar of Nutella
Approx. 26 Marshmallows, melted (simply place marshmallows in a glass bowl set over a pan of simmering water and stir continuously until melted)

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Now the fun part, putting your s’mores together:

Start by first spreading Nutella on one half…

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Dollop Marshmallow on the other…

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And squidge together… perfection!

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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!

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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.

 

Peanut Butter Chocolate Reese’s Pieces Cookies

Happy Monday morning people! What better way to start your week off with a seriously good cookie recipe… Do you like Reese’s Pieces? They are basically peanut butter M&M’s. What is there not to like! Add them to a chocolate peanut butter cookie dough and you have a winner! These cookies are super soft, thick, puffy and absolutely delicious. The perfect bake for peanut butter cookie lovers. Happy baking 🙂

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Ooooo look at the peanut butter oozing out!

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I’m going to share a little tip with you. Roll your cookie dough taller rather than wider. As the cookies bake they will expand and if your cookie dough is mighty tall then they will only expand a little keeping their height, resulting in a thick puffy cookie. That’s it the secret is out. Remember, taller rather than wider = thick soft delicious cookies.

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Ingredients (makes 8 cookies)

95g self-raising flour
32g cocoa powder
58g unsalted butter, room temp
50g light brown sugar
50g granulated sugar
40g smooth peanut butter
1 medium egg
1/2 tsp vanilla extract
1 tbsp semi-skimmed milk
150g Reese’s Pieces (approx. 3 small bags)

Method

In a bowl sieve together the cocoa powder and flour. In a separate bowl beat the butter until soft, then add in the sugars and peanut butter and beat until combined. Next, crack in the egg and add the vanilla extract and again mix all the ingredients together.

Now pour the dry ingredients into the wet and beat together for 1 minute. Pour in 100g (2 small bags) of the Reese’s Pieces and the milk and fold all the ingredients together until they have formed a dough. The mixture will be very sticky and thick but don’t worry this is what you want. Cover with clingfilm and chill* for 1 hour in the fridge.

Once the dough has been chilled preheat the oven to 180°C and line a baking tray with either a silicone mat or greased baking parchment.

Take the dough out of the fridge and take approx. 1.5 tbsp of the dough. Using your hands roll the dough into a ball shape that is taller rather than wider and place it on your tray- see notes and photograph above. Repeat this step until you have 8 cookie dough balls, make sure they are spaced at least 2 inches apart on the tray. Using your remaining Reese’s Pieces, poke a few in the tops of your cookie balls before putting them in the oven.

Bake your cookies for 10-12 minutes. They will look slightly undone when you take them out but don’t worry, this is the key to a soft baked cookie because they will continue to cook as they cool. As soon as they are out the oven, use the back of a spoon to gently press down on the cookies to flatten them out slightly. Leave to cool for 5 minutes and serve either warm or cold.

*chilling your dough is a must. This allows the ingredients to rest and the flavour’s to develop, meaning your cookies will be much tastier! Also the cooler the cookie dough the less they will expand.

Ultimate Chocolate Chunk Cookies

Having not posted in a while I knew that this one had to extra damn special. So what better than a chewy, soft baked cookie that isn’t lacking on the chocolate hit.
For years I have been trying to achieve the flavour and texture of the incredible ‘Millies Cookies’ and I think, nope I’m pretty certain, I must of just cracked it with this recipe!!!

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Ingredients (makes 12 large cookies)

125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 medium egg (cold from the fridge)
200g chocolate chopped into small chunks (milk, dark or white – or a combination of all of them!)

Method

Preheat oven to 180°C. Grease/line a baking tray (may have to use two depending on the size of your trays)

In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract and crack in the egg and mix.

Add the flour and chocolate chunks and fold until the mixture is combined and has formed a dough. Cover the bowl with clingfilm and place in the fridge for at least an hour (you can leave it over night if you wish).

Once your cookie dough has chilled, take approx. a tablespoon of the cookie dough, roll into a ball and place it onto the baking tray, do not flatten it out as it will expand in the oven. Repeat this for all 12 cookies leaving roughly 2 inches between each one.

Bake in the oven for between 12-14 minutes until the edges are a pale brown but the middle still looks slightly uncooked. Remove from the oven and leave to completely cool (the cookies will continue to cook and harden a little as they cool).