Hi there, have I got a FEAST for you, Chocolate Chip Brazil Nut Buns. Delicious, easy to make and very more-ish!
Ooh are these yummy! Made with all butter puff pastry these Chocolate Chip Brazil Nut Buns could not be easier to make and disappear fast as soon as they’re out of the oven.
It may be worth making a double batch of these, as they make the perfect portable gift, just make sure you have enough to go around as well!!!
Recipe : Makes 12 Buns
For the topping :
100g/4oz Brazil Nuts
100g/4oz Unsalted Butter – melted
75g/3oz Dark Brown Sugar
For the Buns :
1 Packet 450g/1lb All Butter Puff Pastry – thawed if frozen.
1tbsp Melted Butter
1/2 tsp Freshly Grated Nutmeg
100g/4oz Dark Brown Sugar
225g/8oz Milk Chocolate Chips
100g/4oz Brazil Nuts
Preheat the oven to 200C (185C fan).
You will need a deep muffin/cupcake tin to bake these buns in. No pre-greasing of the tin is required.
The topping of these Chocolate Chunk Brazil Nut Buns is actually placed in the bottom of the muffin tin. When the buns are turned out, the bottom becomes the top!!!
For the topping mix the melted butter and sugar together. Add in the roughly chopped Brazil nuts.
Place about a teaspoon of the butter/sugar/nut mixture into each muffin holder in the tin.
Now for the buns :
My package of puff pastry came in 2 blocks. If you have 1 block, roll out the pastry to twice the width.
Roll out the pastry to 26cm/10″ wide by 29cm/11″ long.
Grate the nutmeg directly over the buttered pastry. If using ground nutmeg, sprinkle evenly over the pastry.
Sprinkle first the sugar, then the chocolate chips and chopped Brazil nuts evenly over the pastry (only use half of the amounts if rolling out half of the pastry, as I have).
Trim either end and then cut the pastry log in half.
Place each nutty, chocolate portion on top of the butter/sugar/chopped nuts in the muffin tin.
Place the muffin tin into the preheated oven and bake for 30 minutes until golden and bubbling.
Allow to cool for 5 minutes and then place a baking tray over the buns. Flip the muffin tin over and prepare to be amazed!
Allow to cool as the chocolate and sugar in the centre are very hot. The perfect time to put the kettle on, invite round family, friends and neighbours and prepare to FEAST on these amazingly yummy Chocolate Chip Brazil Nut Buns!
If you try this recipe I’d love to here how you get on and your thoughts?
Hi, there how are you? In the mood for baking these Giant Chocolate Chip Cookies I hope???
These cookies deserve some serious (only kidding!!) respect. They are sugary crisp on the outside and gooey, meltingly, chocolately on the inside. This is THE cookie you have been waiting for – and you didn’t even know it!!!
I can honestly say I’ve never wanted to be an ice cream scoop before – but there’s a first time ……
Did I mention that these are GiantChocolate Chip Cookies – oh I did and you want me to get on with the recipe – fair enough: here goes!!
Recipe: This recipe makes 14-16 Giant Chocolate Chip Cookies.
225g/8oz Light Brown Sugar
150g/5oz Unsatled Butter
1 Large Egg +
1 Large Egg Yolk
2 tsp Vanilla Extract
Pinch of Salt – free flowing
275g/10oz Plain White Flour
1/2 tsp Sodium Bicarbonate.
400g/14oz Chocolate Chunks/Chips
Preheat the oven to 170C (160C fan).
In a large, microwave proof bowl, add the butter and sugar. Place in the microwave and heat until the butter is just starting to melt : it’s very hard to give exact timings here, as it depends how cold your butter is to start, what power (wattage) your microwave is etc. The only advice I would give is to heat it slowly, on medium. Once butter melts in a microwave it starts to spit and bubble. Whilst this is going to have a small impact in your recipe, it’s a real pain to have to clean out the microwave, mid baking, before the butter sets hard. Just trying to help!!
Next get whisking and I mean you really do need an electric whisk for this. I made these cookies a fair few times before I realised the importance of really whisking the butter and sugar together properly and then again when you add the egg, extra yolk and vanilla extract. Bi have absolutely no idea why it makes such a difference, but it does and so much for the better!
Whisking the eggs and vanilla extract into the butter/sugar mixture for a good 5 minutes makes all the difference to the finished cookie.
Now sift in the flour/bicarb and salt. Then add the chocolate (I used Milk Chocolate Chunks – you may use whichever chocolate you prefer!!). Using a spoon gently fold all the dry ingredients, including the chocolate chunks into the whisked mixture. I’ve found the cookie dough comes together very easily.
Line two baking sheets with parchment paper (I’m sorry I just don’t get along with greaseproof paper, it always sticks!!). Then using a large, spring operated ice cream scoop ( see 1st photo! ), proceed to scoop out 4 portions if cookie dough, well spaced apart, on each sheet. Using damp hands, slightly flatten the dome top of each unbaked cookie. Place in the oven for 20-25 minutes, or until the biscuits have a sugary, crackled sheen, turning golden and are starting to set. Remove from the oven and allow to cool for at least 5 minute before placing each cookie on a baking rack.
Then proceed as before to bake the rest of the Giant Chocolate Chip Cookies – or make smaller cookies: take a golf ball sized piece of cookie dough, roll into a ball in you hands, place on the lined baking sheet and press down lightly as before. Bake for approx 15 minutes. The cookie dough left, yielded 13 smaller (but NOT small) cookies.
I had soooo much fun making these cookies. The recipe was originally inspired by Nigella (thank you Ms Lawson) but I’ve adapted it over time and it is absolutely, one hundred per cent, our children’s and my Nieces favourite cookie that I bake – like ever!!!
The very best part of making these cookies is sharing them. Children and the young at heart love being treated to a Supersize cookie (as the sugar content is quite a bit higher than my other cookie recipes, these don’t get baked very often – see I am a responsible mum – almost!!).
I hope that you give these Giant Chocolate Chip Cookies a try and enjoy sharing them and revelling in the smiles you see!
Hello there, if you love peanuts, chocolate and cookies this is the recipe for you!!! I’m in serious trouble – literally – I made the mistake (cos it was on offer – I’m shallow & I’m good with it!!!) of ordering, Ben & Jerry’s Peanut Butter Cup Ice Cream. Nuf said! So I made these Double Peanut Chocolate Chip Cookies.
Well maybe not!! But it’s soooo scrummy. I know I mentioned about having more of a savoury tooth, well, peanut butter is savoury. Funny thing is I’m not actually a ‘get a spoon & eat it outta the jar’ crazy fan of Peanut Butter! But when you mix it with something sweet, like in Cookies with a generous sprinkle of Chocolate Chips/Chunks- ooooh – it’s seriously good. Same goes for Chocolate covered Peanuts and Snickers bars! I mean, for all my chat about sharing, I confess, I hid the Peanut Butter Cup ice cream in the back of the freezer & whilst I’m in confessional mood, just to doubly make sure, I bought my 3 not so lil ones, their fav ice cream so they wouldn’t take mine.
Such a bad, bad mother – yet I feel no guilt!!!!
Now I’m sad cos the tub is empty. I’m going to be working on a homemade version – but meantime I had a revelation : Double Peanut Chocolate Chip Cookies.
Oh yes people – I did not fail you (or me). Even my daughter Snugs (nickname didn’t want you to think I was completely nuts – she loves her real name Sparkle, Twinkle, Tooth Fairy!!!).
This is one of my favourite made up Cookie recipes in like, EVER!
Recipe : Double Peanut Chocolate Chip Cookies makes 25-35
You will need 2 baking sheets lined with Parchment Paper
160g/5 oz Caster Sugar
225g/8 oz Unsalted Butter – room temperature
1 x Egg Yolk (pref free range) at room temperature
100g/4 oz Milk Chocolate Chips (or chunks) plus approx 1 oz extra for topping
100g/4 oz Peanut Butter Chips ( I use Reece’s – bought online)
Preheat the oven to 180C/160C fan, gas mark 4
First of all, place the sugar & butter into a large bowl (or bowl of stand mixer with paddle attachment), using either an electric whisk or vigorous effort with a wooden spoon (for those of you who are watching your diet, A : This probably isn’t the recipe for you or B: You will feel less guilty later on when eating the cookie – that is if you haven’t fallen asleep on the sofa due to over exertion!!!).
This beating (or creaming) lark is actually very important – not quite sure why – not sure I even care!! What I do know is that if you, in the words of MJ himself “Beat it, beat it”, until it is pale yellow & fluffy, then the finished cookie is much, much better.
Next add the egg, vanilla extract, peanut butter, salt and resume beating, with your preferred method and background music of choice!
When all the above ingredients are beautifully mixed, add the flour, peanut chips & chocolate chips/chunks. Using only a spoon (wooden or otherwise), gently combine all the ingredients, slowly stirring them together – if using a stand mixer, mix on slow, with the paddle a attachment until everything is just combined.
Using a teaspoon & clean hands remove a large teaspoonful of mixture and roll gently into a ball – approx 1 inch across & place on the lined baking sheet. Continue as above until you have 16 balls, 8 evenly spaced apart on each sheet.
Now comes the fun bit ( if you liked making mud pies in the diet when you were younger, you’re gonna lurve this!). Place a few 5-8 choc chips/chunks in your hand, remove a ball from the baking sheet, place it on top of the extra chocolate in you hand & squish down. You want the cookies to be about 1 1/2 – 2″ across. Repeat with remaining balls until you have 16 super chocolately topped cookies, on the baking sheets begging to be cooked.
Make sure the cookies are evenly spaced apart as they will spread a bit more during cooking.
Place both sheets into the preheated oven. Start to check if they’re done after 10 minutes. DON’T TOUCH! Since these cookies harden up as they cool, once baked they should have a lovely golden brown colour. In my oven these take about 13-15 minutes to cook.
Remove the sheets from the oven & allow the cookies to cool on the baking sheets completely, or if you are very careful transfer the parchment paper, with the cookies on to a cooling rack – the cookies will still be very soft & you run the risk of breaking a few this way (as I did earlier today!).
With the remaining dough you can either bake the rest of the cookies, rolling into balls & cooking on fresh parchment paper, as before, or you can place the dough onto cling film, form it into a log, wrap tightly & refrigerate for up to 4 days, or double wrap & freeze for up to a month. Defrost the frozen cookie log overnight in the fridge & then with either log, remove from the fridge for 15 minutes before slicing into discs & baking as before.
Ooh I bet two of the cooked disc shaped Double Peanut Chocolate ChipCookies with the ice cream sandwiched in the middle would be scrumptious, messy & definitely something to share with friends & family alike!!!
One of my bestest friends in the whole wide world is on holiday at the mo! She’s gonna love me so much more when she tastes one of these!!
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