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.

Lemon Sugar Cookies & Chocolate Orange Cookies

Last Friday I participated in a #twookieparty (a cookie bake off on Twitter) with some other Irish foodies.  I promised recipes would follow so here are the first two.  I am lumping these two together as I used the same basic dough recipe for both.

Lemon Sugar Cookies

Yields approx 36
(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)

450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Lemon
1tbsp Fresh Lemon Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
Granulated Sugar, for sprinkling

1.  Preheat the oven to 180C/350F/Gas Mark 4.   Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2.  Sift the flour, baking soda, and salt into a bowl and set aside.
3.  Put the sugars and lemon zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4.  Mix in the eggs, 1 at a time, and then the lemon juice.
5.  Reduce the speed and gradually add the flour mixture; mix until just combined.
6.  Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.
7.  Flatten the cookies slightly with a fork and sprinkle the tops with granulated sugar, then lightly brush with a wet pastry brush and sprinkle with more granulated sugar.
8.  Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9.  Cookies can be stored in an airtight container at room temperature for up to 3 days.

Chocolate Orange Cookies

Yields approx 36

(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)

450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Orange
2tbsp Fresh Orange Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
100g Plain Chocolate, melted

1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2. Sift the flour, baking soda, and salt into a bowl and set aside.
3. Put the sugars and orange zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4. Mix in the eggs, 1 at a time, and then the orange juice.
5. Reduce the speed and gradually add the flour mixture; mix until just combined.

6. Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.

7. Flatten the cookies slightly with a fork.
8. Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9.  Once they are cool melt the chocolate in a bowl in the microwave (if you do not bake all af the cookie dough simply reduce the amount of chocolate accordingly ie. if you bake 1/3 of the cookie dough melt 1/3 f the chocolate)
10. Using a teaspoon drizzle lines of chocolate across the cookies to form a pattern.  I drizzled in different directions but you can do it which ever way you prefer.

11.Cookies can be stored in an airtight container at room temperature for up to 3 days.