chocolate chip Archives - Feasting Is Fun

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Hi there, have I got a FEAST for you, Chocolate Chip Brazil Nut Buns. Delicious, easy to make and very more-ish!

The best Chocolate Chip Brazil Nut Buns.

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.

The perfect portion of deliciousness! Gooey chocolate inner, crispy, crunchy, nutty topped buns.

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!!!

Yum, yum and yum!!

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

Method :

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.

The roughly chopped Brazil nuts, on the left are for the topping. The finer chopped nuts, on the right, are for inside the buns.

Place about a teaspoon of the butter/sugar/nut mixture into each muffin holder in the tin.

This sweet, nutty mixture will become the topping for the Chocolate Chip Brazil Nut Buns!

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.

One half of the pastry block. Placed on a floured surface.

Roll out the pastry to 26cm/10″ wide by 29cm/11″ long.

Brush the rolled out pastry with melted butter.

Grate the nutmeg directly over the buttered pastry. If using ground nutmeg, sprinkle evenly over the pastry.

Freshly grated nutmeg is sooo much better if you have it.

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).

An even layer of sugar, chocolate and nuts spread over the rolled pastry.

Roll the pastry tightly and evenly.

Use both hands to ensure the pastry is evenly rolled.

Finishing with the pastry seam underneath.

Trim either end and then cut the pastry log in half.

Divide each half into 3 (for half a pastry block), or 6 if you’ve rolled out the entire 450g pastry block.

Place each nutty, chocolate portion on top of the butter/sugar/chopped nuts in the muffin tin.

Ooh only 30 minutes away from baking deliciousness!!

Place the muffin tin into the preheated oven and bake for 30 minutes until golden and bubbling.

Remove from the oven, look at how scrummy these Chocolate Chip Brazil Nut Buns.

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!

It works every time! Perfect Brazil Nut topped buns.

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!

The best Chocolate Chip Brazil Nut Buns.

If you try this recipe I’d love to here how you get on and your thoughts?

Sammie x
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Hi, there how are you? In the mood for baking these Giant Chocolate Chip Cookies I hope???

A Tower of Giant Chocolate Chip Cookies – scrumptious.

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!!!

See I told you!! That’s a large ice cream scoop – lost amongst the Giant Chocolate Chip Cookies (bet it would be nice to be that scoop??!!).

I can honestly say I’ve never wanted to be an ice cream scoop before – but there’s a first time ……

That’s only 8 cookies people – nearly as tall as the Eiffel Tower (artistic license allowed!!)

Did I mention that these are Giant Chocolate 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

Method :

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!

The whisked butter and sugar, ready to be whisked again with the egg and vanilla.

Lovely fluffy, whipped eggs/butter/sugar and vanilla – almost doubled in size.

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.

Chocolate Chip Cookie Dough – yummeeeee!

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.

Giant Chocolate Chip Cookies.

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.

The second batch of smaller, Giant Chocolate Chip Cookies – now there’s a contradiction!

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!!!

A Giant Chocolate Chip Cookie with 2 not so smaller ones!

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!

Sammie x

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