Chocolate Surprise Cookies

Finally, the last #twookieparty recipe.  These are worth waiting for, trust me.  They were deiliciously dense and chocolatey, almost like little cakes, with a little surprise waiting under the dollop of chocolate hazelnut spread, nom!

Chocolate Surprise Cookies

Yields approx 24
(I divided the dough in 2, baked 12 cookies and froze 1 roll of dough to enjoy at a later date)


210g/7.5oz Plain Flour
90g/3oz Cocoa Powder
1/2tsp Baking Soda
1/2tsp Salt
110g/4oz Unsalted Butter, softened
200g/oz Sugar
1 large Egg
120ml/4floz Milk
1tsp Pure Vanilla Extract
12 large marshmallows, cut in half horizontally
Chocolate Hazelnut Spread (I use Nutella)

1.  Preheat the oven to 190C/375F/ Gas Mark 5.

2.  Line 2 baking sheets with greaseproof paper. (Line one if only baking half of the dough.)

3.  In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.

4.  In a seperate bowl use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until well combined.

5.  Add the flour mixture and mix on low speed until combined.

6.  Using a tablespoon sized measuring spoon or a regular tablespoon drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Bake until the cookies begin to spread and become firm, 10 to 12 minutes.

7.  Remove the baking sheets from the oven, and place a marshmallow, cut-side down, in the centre of each cookie, pressing down slightly. Return to the oven, and continue baking until the marshmallows begin to melt, 2 to 2.5 minutes.

8.  Remove the baking sheets from the oven and allow the cookies to cool for 5 mins before transferring to wire racks to cool completely.

9.  Spread about 1 tablespoon of chocolate hazelnut spread over each marshmallow, starting in the centre and continuing outward until the marshmallow is covered.

10. These cookies will keep for 3 days in an airtight contianer.  Place a sheet of greaseproof paper between them if stacking to avoid them sticking together with the chocolate hazelnut spread.

Chocolate Macarons (GF)

Ever since Laduree set up camp inside the door of Brown Thomas I have been a little obsessed.  I have seen and heard of macarons many times before but not since coming face to glass with them have they been paid a second, third, fourth thought.  I still have not yet managed to purchase any.  This strange thing happens every time I walk through the doors and see them there all lined up, little pastel bundles of gorgeousness.  My brain ends up in a tizzy, not knowing which ones to choose and then all flustered I walk past into the beauty hall to buy myself another blusher or similar to calm my nerves. 

I have also been stalking them online, researching recipes and reading about all of the pitfalls that come with making them at home.  Some recipes and websites actually really turned me off attempting them at home but I persevered and found a recipe with no warnings of fatalities or other such atrocities just an easy breezy approach.  How difficult could it be so?

I tried the recipe yesterday and while they weren't a complete success in that they didn't have 'feet' and they didn't rise quite as much as I would have liked, they were completely yum and had the most delicious consistency.  The shell was not crisp, but not soft, kind of chewy but not a bad chewy.  Obviously I have no idea how to describe them properly other than to say 'feet' or no 'feet' they were totally scrumptious and devoured in no time. (I actually made myself feel a little sick because I ate too many)

If you fancy trying them out the recipe is below, let me know how you get on if you do try them.  I will make them again and update this post if and when I perfect them!

Chocolate Macarons

3 Egg Whites
2tbsp Caster Sugar
200g Icing Sugar
120g Ground Almonds
3tbsp Cocoa Powder

Chocolate Hazelnut Spread to sandwich the macarons together

1.   Preheat the oven to 130C/
2.   Line 2 baking trays with parchment paper.
3.   In a bowl, beat the egg whites with an electric mixer until soft peaks form.
4.   Beat in the caster sugar.
5.   Fold in the sifted icing sugar, ground almonds and cocoa powder.
6.   Spoon the mixture into a piping bag fitted with a 1.5cm plain tube.
7.   Pipe 30 small (approx. 3cm diameter) macaroons onto the lined baking trays.  Tap the baking trays on the work surface to spread the macaroons slightly.
8.   Lightly dust with cocoa powder and allow to sit for 15-20 mins to allow a skin to form on them.
9.   Place in the preheated oven and bake for 20 mins.
10. Remove from the oven and allow to cool for approx 5 mins before transferring to a wire cooling rack.
11. Once completely cooled spread some chocolate hazelnut spread onto them and sandwich two together.

Notes:

If you happen to be daydreaming when you are separating your eggs and forget that this is in fact what you are doing and throw the whole egg into the bowl, if the yolk remains intact simply use its shell to scoop it out without ruining your whites.  The shell makes this task much easier than a spoon.

If they come out of the oven and they have not risen sufficiently or do not have feet, DO NOT bin them, they will be perfectly delicious so enjoy them.

To fill your piping bag:
Place the nozzle into a tall glass and fold the ends back over the top of the glass.  This will give you a wider opening than if you simply spread it over your hand and as you fill the bag it will be easier to control it and stop it slipping from your hand.  If you are proficient at filling piping bags ignore me completely.