Nutella Rock Drops Cookies

Yep, the apron is back on! What better way to start but with our favourite chocolate spread? This is my second time of making these in two days, they are soooo easy and it answers the question: convert or not convert (into grams)? The first time I did, only because my cup doesn’t fit in my flour tin and I didn’t want to make more washing for myself… This time, I didn’t….

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Ingredients:

  • 1 cup buttermilk
  • 2 cups flour
  • ¼cup oats
  • 2½ tsp baking powder
  • 2 tsp vanilla sugar
  • ¾ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ tsp ground vanilla
  • 90g cold butter, diced
  • splash of vanilla extract *optional
  • ½ to 1 cup of nutella

Preparation:

  • Preheat oven to 190°C/170°fan/ Gas 5 and prepare a large baking sheet, greased and lined
  • I put buttermilk at the top of my list because: 1)In the UK, I never had any 2) It simply isn’t sold in France. So it has to be made first to be ready when required. Add 1 tsp of white vinegar or lemon juice to 250ml of milk. Do not stir.

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  • In a large bowl, mix together flour, oats, baking powder, sugar, soda, salt and ground vanilla.

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  • Cut the butter in and mix it in with your fingers until it resembles breadcrumbs.
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OK, I use gloves, I hate when it goes in my nails…

  • Add the buttermilk and mix with a spatula until just combined and no more. Add the vanilla extract if used.

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  • With a knife, swirl the Nutella into the dough: first time I didn’t measure but this time I did. The boys liked them more with a “heavy hand in the jar”…

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  • Scoop the dough onto the prepared sheet. Makes 15 to 18 rocks

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  • Bake for 15 to 18mn, until golden brown

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And the answer? don’t convert, an extra bowl to wash won’t make that much difference. They came out exactly as I wanted in the first place, even if the boys asked for “more Nutella”. The first time, when I used a converter and measured all the ingredients, I found that it made for a wetter dough which spread out whilst baking and ended up with slightly burnt edges…

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Browkies

Its name gives it away: part Brownies, part Cookies…. I first saw it on a Kids TV channel, in France, but it never gave the recipe. Quick search on Google revealed that it wasn’t an American invention as I thought but completely French. The Brownie side had to be experimented on so it was baked to perfection at the same time as the Cookie topping. Here goes!

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Ingredients:

Brownie:

  • 125g dark chocolate
  • 2 eggs
  • 75g flour
  • 75g butter
  • 125g caster sugar
  • chopped nuts {optional}

Cookie:

*Follow recipe https://farandoleofcakes.com/2015/05/21/simply-perfect-chocolate-chip-cookie/

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″

For the Brownie:

  1. melt the chocolate and butter together
  2. Add eggs, one at a time
  3. Add sugar then flour
  4. Pour into your prepared pan and set aside. You can, if used, sprinkle the top with the chopped nuts

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  • Prepare the cookie dough and drop spoonfuls on top of the brownie mix: I used my trusted ice cream scoop, it makes it easier to spread it as the bottom mix isn’t thick

030   and spread all over

031  it is up to you how thick or thin you want the cookie layer

  • Bake for 40 to 50mn until a tester comes out clean

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♦♦♦ One with the Nuts:

BROWKIES

Simply Perfect Chocolate Chip Cookie

If I keep baking cookies, it’s because I am never quite satisfied with them: I have searched long and wide for that perfect cookie that “looks the part, smells the part” and more importantly “tastes the part”…. I believe I found it! My older son tells me “You can stop looking now Mummy” so time to share!

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Ingredients:

  • 150g butter
  • 85g soft light brown sugar
  • 75g sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 yolk straight from the fridge
  • 200g flour
  • 100g rolled oats
  • ¾ tsp bicarbonate of soda
  • ¼ tsp salt (but not if you’re using salted butter)
  • 1 tsp ground vanilla
  • Chocolate chips ( 3 large handful)

Preparation:

  • Preheat oven to 170°C/ 150°fan/ Gas 3 and line 2 baking trays: it makes 12 to 14 cookies
  • Melt the butter and set aside to cool a little
  • Add to both sugars and cream together
  • Beat in the vanilla and eggs until the mixture is light and creamy

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  • In a separate bowl, mix together the flour, oats,soda, salt and ground vanilla

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  • Slowly (speed 1) mix the dry ingredients to the creamy mixture until just blended
  • Fold in the chocolate chips

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  • Using an ice cream scoop (I find the medium sized one works best), drop the dough onto the baking trays, well apart

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  • Bake for 15 to 18mn, until the edges are slightly toasted. When I have 2 trays, I swap them after 10mn, back to front and top to bottom

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  • Leave to cool for 5mn before transferring to cooling wire

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and resist for as long as you can….

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