cookies and biscuits – Feasting Is Fun

Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

The Perfect Bakery Chocolate Cookie At Home

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

175g/6oz Unsalted Butter very soft

100g/4oz Caster Sugar

200g/7oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1 Whole Large Free Range Egg plus 1 Egg Yolk

175g/6oz Plain White Flour

75g/3oz Good Quality Cocoa Powder – I use Callebaut

1/2 tsp Bicarbonate of Soda

200g/7oz White Chocolate Chips

200g/7oz Milk or Dark Chocolate Chips

Method: Preheat oven to 180C/160C fan, 325F, gas mark 3

Making The Chocolate Cookie Dough

First of all, line 2 large baking trays with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
Whisk the butter, sugar and salt together until smooth, pale and creamy.
Add the whole egg and extra yolk, plus the vanilla extract.
Whisk the ingredients together until fully combined.
Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
Add all of the chocolate chips to the bowl.

Stir all of the ingredients together with a spoon until they are just combined.
Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
Repeat with the second baking tray.

Baking The Triple Chocolate Cookies

Place the baking trays in the middle and lower part of the oven.
Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
Continue until all of the cookies are baked.

Soft Chocolate Chip Cookies — Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:

Sour Cherry Chocolate Chip Cookies

Oat Chocolate Chip Cookies

Caramac Caramel Cookies

There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

FF Chocolate Dipped Shortbread Heart Cookies — Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

Use whatever size cutter available to you. The recipe yielded 40 cookies using a 5cm x 5cm heart shape cookie cutter.

Recipe: Chocolate Dipped Shortbread Heart Cookies

100g/4oz Caster Sugar

200g/7oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Corn Flour (also known as corn starch)

250g/9oz Plain White Flour – I use cake and pastry flour from Shipton Mill

300g/10.5g Milk Chocolate – I use 34% milk chocolate callets from Callebaut

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making The Shortbread Dough

First of all add the butter, caster sugar and salt to a large bowl.
Whisk together until fully combined, pale and creamy in appearance.
Add the vanilla extract and whisk again until combined.
Sift the plain flour and corn flour into the bowl together.
Using a spoon gently mix the ingredients until it comes together in clumps.
Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.
With clean hands bring the dough together into a ball.
Place the shortbread dough on to the cling film and wrap into a disc shape.
Chill the dough in the fridge for at least 30 minutes.
While the dough is chilling line 2 large baking trays with baking parchment paper.

Cutting Out Abd Baking The Shortbread Hearts

As soon as the dough is chilled remove from the fridge.
Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.
Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.
Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.
As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.
Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.
While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.
Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.
Allow the baking trays to cool completely.
Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.

Cool the shortbread hearts completely before the next step.

Dipping The Cooked Shortbread Hearts In Chocolate

Chop up the chocolate and place into a microwaveable, heatproof bowl.
Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.

Lay a long strip of baking parchment on to the worktop.
Take one shortbread heart at a time and hold on the opposite side that is to be dipped.
Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.
Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.
Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.
Once finished leave the chocolate to set completely on the cookies.

Store the finished shortbread hearts in an airtight container.

Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

FF Single Shortbread Heart Cookie — Chocolate Dipped Shortbread Heart Cookies

If you have enjoyed this recipe for Chocolate Dipped Shortbread Heart Cookies you may also like these:

Chocolate Fudge Brownie Bites

Strawberry Topped Chocolate Heart Pavlova

Chocolate Heart Cookies

Showing appreciation and love in a way suited to the recipient is a gift in itself. Either a small thank you, a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Camp Coffee Walnut Cookies

Today I have a delicious cookie recipe for you. While it’s flavours are based on the classic coffee and walnut cake, there is also an added twist. So these Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

So, do you remember Camp Coffee?

While I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Although maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies — Camp Coffee Walnut Cookies

Camp coffee is made using chicory extract. So the leaves that you add to your salad are also used to make this product. Another added benefit is that it contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

Because it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. Including cookies, cakes, this Camp Coffee Ice Cream and different types of icing.

While Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. And the mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

Since the recipe makes approximately 10 cookies I strongly suggest making a double batch. And take them in to work, to share with your colleagues over morning coffee. Also you can ask if anyone remembers the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee alternatively dissolve 1/2 tsp instant coffee in 1 tsp hot water and allow to cool

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 5, 375F

Making The Coffee And Walnut Cookie Dough

First of all line 2 baking trays with non stick silicone mats or baking parchment.
In a medium size bowl add the butter, sugar and salt.
Whisk/beat until pale and creamy.
Add the Camp coffee and vanilla extract. Whisk/beat to combine.
Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
Add the flour, ground walnuts and walnut pieces to the bowl.

Use a spoon to stir and bring all the ingredients together.
Divide the mixture into ten and roll into balls.
Place the cookie dough balls on to the baking tray.
Press down to flatten the balls into discs.

Baking The Cookies

Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
Turn the baking trays around halfway through baking.
The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
As soon as the cookies are baked remove the baking trays from the oven and allow them to cool on the trays.

Making the Mocha Drizzle

Sift the icing sugar and cocoa into a bowl.
Add the Camp coffee and vanilla extract.
Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
Place all of the cookies on a cooling rack that is placed over a large baking tray.
Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
Snip the very end off of the piping bag and pipe zig zag lines across the cookies.

Finally, serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. I am especially thrilled that these cookies withstand gentle ‘dunking’. Because in my house, dunking cookies makes them hat extra bit special.

In addition to my family our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! Because we encourage sharing here at home baked treats can disappear quickly. And it’s always nice to surprise delivery people with a quick snack.

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

Caramac Caramel Cookies

Since I start everyday with a cup of tea and a cookie/biscuit (same difference!) these cookies are ideal. And with just enough sweetness to kickstart my body and not too much caffeine to overload my system.

Since we I am a self confessed Cookie Monster, constantly trying new recipes. Although my preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

Cheer Up Chocolate Chip Cookies

Hi, I’m here to help put a smile on faces today. Since my Cheer Up Chocolate Chip Cookies are perfect for anyone who is feeling a little unwell, down or just needs a hug.

Our family had a barbecue over the weekend. While all of the cousins got together with Aunts, Uncles and Grandparents, sadly I was unable to go, due to still having daily seizures. Although the children went and as always, had the best of times. Everyone had to make their own kebabs, from ingredients laid out before them and then remember which kebab was theirs once on the grill! Afterwards our children came home happy, tired and full.

The next day revealed that our eldest had been bitten 30 times by Mosquitos and our other two had a fair few bites between them as well. All in all they were feeling pretty sorry for themselves. Because they were all tired and itchy and apart from administering antihistamines/cream etc. I decided to bake them these Cheer Up Chocolate Chip Cookies!

Mmm these Cookies certainly did cheer the children up and although chocolate isn’t my go-to flavour, I have to say they are delicious. Hubby snaffled one after work and also agreed they were yummy, while reaching for a second one!!

Easy to make, quick to bake, if you need cheer up food fast, these cookies are the way to go.

Recipe : Cheer Up Chocolate Chip Cookies makes approx. 24

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

350g/10oz Plain White Flour

100g/4oz each –

Plain Chocolate Chips

Milk Chocolate Chips

White Chocolate Chips

Optional – extra chocolate chips for topping the cookies.

Method : Preheat oven to 180C/160C fan oven. gas mark 4, 350F

Making And Shaping The Cookie Dough

First of all line two baking sheets with parchment paper.
Place the butter, sugar and salt into a bowl. Whisk until creamed together.

Add the egg yolk and vanilla extract. Beat until light and fluffy.

Next add the flour... — Next add the flour…

On top of the flour add the three different chocolate chips.

Mix until all the ingredients are just combined.

I used a 2" ice cream scoop to measure out identical scoops of cookie dough. — I used a 2″ ice cream scoop to measure out identical scoops of cookie dough.

Identical mounds of Cheer Up Chocolate Chip Cookie dough.

Lightly press on each mound of dough to flatten it.

For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.

Baking The Cookies

Place the baking trays into the preheated oven and bake for 10-15 minutes.
As soon as they are lightly golden remove from the oven.
While they will still feel soft if overcooked they will be hard.

Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.

Transfer to a cooling rack to finish cooling.
As soon as they were just cooled the children tucked into the cookies.

Since I only baked half of the cookie dough the rest was wrapped up in cling film to form a dough log. This can sit happily in the fridge for up to a week, or double wrap and pop in the freezer. Allow to defrost and then slice and bake your cookies as above. Finally, with the refrigerated dough log I find it’s best to leave it out of the fridge for 15 minutes before slicing.

Cheer Up Chocolate Chip Cookie dough log.

If you have enjoyed this recipe for Cheer Up Chocolate Chip Cookies you may also like these:

Extreme Chocolate Cookies

FF Cheer Up Chocolate Chip Cookies — Extreme Chocolate Cookies

Caramac Caramel Cookies

Chocolate Dipped Shortbread Heart Cookies

While watching the children munch on their cookie big smiles appeared. Although the itching didn’t disappear their focus was on eating. A distraction that did indeed cheer them up.

Do you have a way of cheering people up?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Walnut Fig Oat Cookies

Hello, I’ve got a question for you; do you like Figs? Because in our house opinion is divided. So I, being a massive lover of Figs, fresh or dried, was sneaky and made these Walnut Fig Oat Cookies. Also I kinda forgot to tell everyone what was in them! I’m very naughty, I know. Guess what happened?

Everyone liked them! Now there are distinct Fig haters in our home, I mean they are very vocal when I bite into a perfectly ripe fresh Fig, or snack on a pack of dried Figs. I totally get that Figs have more of a distinct texture maybe than taste ( the inside of a fresh Fig described to me, as looking like raw flesh, very vocal ). So, loving them as I do – both Figs and our children – I thought I’d see if I could unite them, if only once AND I did!

Introducing Children To New Flavours

Our children, like most I suspect, love cookies, especially those with chocolate in or on them. Preferably both! While I’m more your fruit and nut (case) girl. So when I’m baking it’s nice to branch out with flavour combinations. In doing so, I’m also, hopefully, educating taste buds. Am I alone in this quest?

I’ve always cooked our children the same food as for hubby and me. When they we’re little I would ‘water-down’ with added veg. For example, carrots in spaghetti bolognaise. With the odd exception they have grown up eating Wholemeal bread, curries, salads (with all manner of ingredients), in fact all of the foods we eat. Also we all sit at the table and eat and enjoy the same meal together.

Nothing Ventured Nothing Gained!

Anyway, I knew Figs would be pushing it. Because, not knowing they were eating chopped, dried Figs, allowed them to taste without prejudice. I’m not silly, I realise the chocolate option would win, hands down, every time, given the choice – I also know that Walnut Fig Oat Cookies would be munched, if there was no choice! Balance is everything!

Recipe : Walnut Fig Oat Cookies – makes approximately 20 Cookies

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1 Large Egg Yolk – preferably free range

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain Rolled Oats

175g/6oz Plain White Flour

100g/4oz Chopped Walnuts

100g/4oz Dried Figs – approx 6

Making The Cookie Dough

First of all preheat oven to 190C/170C fan, gas mark 5, 375F.

In a large bowl whisk the butter, sugar and salt until pale and creamy.

Add the egg yolk and vanilla extract. Whisk until thoroughly incorporated.

Chop the Walnuts and Figs to approximately the same size – 1cm.

Walnut Fig Oat Cookies - add the chopped walnuts and figs. — Walnut Fig Oat Cookies – add the chopped walnuts and figs.

Walnut Fig Oat Cookies - stir until all the ingredients are just mixed. — Walnut Fig Oat Cookies – stir until all the ingredients are just mixed.

Portioning The Cookies

Grease or line baking trays with parchment paper. Using a medium ice cream scoop or your hands, place balls – approx 4cm – onto the baking tray.

Walnut Fig Oat Cookies - leave some space between each dough ball. — Walnut Fig Oat Cookies – leave some space between each dough ball.

Walnut Fig Oat Cookies - using clean, wet fingers, press down on each dough ball to flatten the cookie. — Walnut Fig Oat Cookies – using clean, wet fingers, press down on each dough ball to flatten the cookie.

Baking The Walnut Fig Oat Cookies

Place the baking trays into the oven and bake for 20-25 minutes. The cookies are baked when they have turned a lovely golden colour on top. As soon as the cookies are baked remove the trays from the oven.

Note : Depending on the thickness, I had to carefully remove some cookies from the tray and return the others back to the oven for a few minutes – note to self, ensure all cookies are an even thickness before baking.

Leave the cookies on the tray for 10 minutes to firm up before moving to a cooling rack.

Enjoy the smell of toasted Walnuts pervading through your kitchen. Mmm delicious. Once cooled see who you can fool into eating one of these delicious Walnut Fig Oat Cookies!! The oats, whilst also being good for you, add to the rustic charm of these yummy Cookies.

I really do urge you to try these delicious, crunchy, fudgey cookies. They come personally recommended!