Tag Archives: cookie

Gianduia stuffed chocolate cookies (or just Surprise Cookies!)


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I’m borderline obsessed with hazelnuts. One of my favourite ways of incorporating them are in these bars. I have been planning on making something with the Hogarth Milk Chocolate Hazelnut logs and an idea came to mind as I was making my gazillionth cookie over the Easter weekend: how about stuffing these inside a cookie?

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I wanted a chocolate cookie that is on the dark side, and used Valrhona’s cocoa powder for the cookie dough.

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The hazelnut log was cut into 20 semi circular pieces and placed in between layers of dough.

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It was so exciting to break open the baked cookies to see the gooey filling. So delicious too!

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If you can’t find hazelnut chocolate, you can freeze a rolled log of Nutella and use that instead.

Makes exactly 20 cookies

Ingredients

  • 1 Hogarth chocolate milk chocolate hazelnut log, halved lengthwise and diced into 20 pieces
  • 1/2 cup (113g) unsalted butter (I used Westgold), softened
  • 1/2 cup (90g) firmly packed brown sugar
  • 1/4 cup (50g) caster sugar
  • 1 egg
  • 1/2 tsp vanilla paste
  • 1 cup (125g) plain flour
  • 1/3 cup (40g) dutch cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) instant coffee

Directions

  1. Prepare the hazelnut chocolate pieces by halving the Hogarth milk chocolate log lengthwise. Chop the logs into 20 pieces.
  2. Preheat oven to 180 degrees Celcius. Line two baking sheets with parchment paper.
  3. Cream butter and sugars until pale. Add egg and vanilla.
  4. In a bowl mix flour with cocoa powder, instant coffee, salt and baking soda.
  5. Add flour mixture to the butter mixture.
  6. Place a large scoop of cookie dough on the baking paper, flatten the centre with your thumb slightly, add a piece of the hazelnut chocolate log and wrap the dough around it to seal it in. I find it easier to start with a smallish piece of dough, place the chocolate on top and then cover with more dough. Just make sure the chocolate is fully enclosed. Place on the baking sheet well spaced apart.
  7. Bake for 10-12 minutes, remove and leave it to cool on the baking sheet for at least 5 minutes.
  8. Transfer the cookies to a cooling rack to cool slightly.

Enjoy warm (best!) and with a glass of milk.

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Chewy Chocolate Chip Cookies


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What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess. 

How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!

Ingredients

  • 250g butter, unsalted (room temperature)
  • 1½ cup brown sugar (firmly packed)
  • 1 teaspoon vanilla paste
  • 2 eggs, size 8 
  • 2½ cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped up good quality chocolate (into a variety of sizes) 

Directions

  1. Preheat oven to 200c fan bake.
  2. With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
  3. Add the eggs and beat until the mixture is well combined.
  4. Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
  5. Add flour mixture to the stand mixer and mix well.
  6. Stir in the chocolate bits.
  7. Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
  8. Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
  9. Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
  10. Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!

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They are good as ice cream sandwich cookies too!