I’ve tweaked and tested this recipe at least four times over the past month *woe is me*, and am at last at the point where I’m completely happy with the outcome. Technique-wise I’ve actually harked back to one of my original cookie recipes which I posted about four years ago- it’s so simple and calls for a good old mixing bowl and wooden spoon, but delivers that chewy, crinkly texture which just can’t be rivalled. In terms of ingredients I’ve used a combination of rye and plain flour, three types of chocolate (duh), walnuts and a good dose of espresso; the resulting flavour is well balanced and borderline addictive, so proceed with caution (not actually, definitely give them a go).
- 150g plain flour
- 125g rye flour
- 1tsp bicarbonate of soda
- Pinch salt
- 1tbsp instant coffee (ground to a very fine powder)
- 150g unsalted butter
- 150g dark brown soft sugar
- 150g golden caster sugar
- 1 egg plus 1 egg yolk
- 75g walnuts, coarsely chopped
- 100g dark chocolate, coarsely chopped
- 100g milk chocolate, coarsely chopped
- 100g white chocolate, coarsely chopped
- Preheat the oven to 180c. Line two large trays with baking paper.
- Place the plain flour, rye flour, bicarbonate of soda and salt in a large bowl and roughly mix together with a wooden spoon. Add the instant coffee, butter and sugars to a saucepan and gently melt over a medium heat, stirring occasionally.
- Once the ingredients have melted together, set aside to cool slightly then add in the egg and egg yolk and whisk briefly to combine.
- Pour the wet ingredients into the dry and mix together with a wooden spoon to form a soft cookie dough. Tip in the chocolate and walnuts into the bowl and mix to evenly distribute them through the dough. Chill the dough for at least 15 minutes.
- Using an ice cream scoop, form balls of cookie dough and line onto the baking trays (leaving lots of space for spreading). You will need to do this in batches (unless you have a huge oven and lots of trays!).
- Bake the cookies for 10-12 minutes then set aside. They will be very soft when you get them out of the oven, but don’t worry, they’ll set up a little. Leave to cool and serve.