Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks


 
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Hi hi! I am just popping on here to share a quick recipe with you - these Cookies and Cream Cookies from the newest gem from Brian Hart Hoffman and the team from Bake From Scratch - The Cookie Collection! The book is a compilation of all their cookie recipes from their magazines (which are amazing and you need to subscribe to if you don’t already get), and is divided into chapters to help you easily find the perfect cookie to fulfill your cookie cravings! I have a couple of recipes in the book, but wanted to share this one with you today as I made them yesterday, and OH MY.

There is a chapter in the book called FOMO (Fear Of Missing Out) Cookies, which is a term I came up with a few years ago to describe the internet’s fascination with particular cookie recipes. Although this particular recipe isn’t in the FOMO section of the book, it absolutely should be. So, as chairwoman of the FOMO council, I’m claiming is as an honorary FOMO cookie, because you’re going to need to stop what you are doing, and make these right now.

These Cookies and Cream Cookies are everything you need in a chocolate cookie. The base is super fudgy, and is made with black cocoa, for an Oreo flavour, and it is jam packed with white chocolate chunks. The cookie is soft and chewy (with the option to bake it a little more for a crispy situation), and the white chocolate and black cocoa is the best combo ever. I used two types of white chocolate (see notes) just to make it a little bit exciting, and I can happily say that these have made their way directly into the cookie rotation. They would be amazing with different types of chocolate (milk would be so good), and the dough is soft and versatile, meaning that it would be perfect to add in some mix-ins, just in case you’re a pretzel or caramel or nuts in a cookie type of person too.

A few wee tips:

  • I used a 2 Tbsp cookie scoop here - they suggest a 3 Tbsp in the book, but I don’t have one, and a 2 Tbsp worked great. I fitted 8 2 Tbsp scoop cookies per baking sheet - a row of 3, then a row of 2, then a row of 3 again.

  • There’s something about mixing fancy chocolate with not as fancy chocolate and I’m all about it. I used 300g Valrhona Orely’s which have vanilla and muscovado sugar in them, and made up the rest of the weight with white chocolate drops. I love using different chocolates in cookies, as it makes each bite different. Bake from Scratch suggests using Valrhona Ovoire 35% baking bars, or Guittard Choc au Lait Baking chips.

  • I like holding back some of the chocolate to pop on the top about 3 minutes before the cookies are finished baking to give some surface chocolate.

  • The dough will be super soft when you finish mixing it - it firms up nicely after an hour or two in the fridge!

  • If you can’t find black cocoa, extra dutched cocoa will work great too.

 

 

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks

- Makes about 30 cookies -

Recipe reprinted with Permission from “The Cookie Collection” by Brian Hart Hoffman

170g unsalted butter, softened
150g granulated sugar
165g dark brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla bean paste
156g all-purpose flour
65g black cocoa powder
1 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
425g chopped white chocolate (see notes)

 

- PROCESS -

Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the egg and egg yolk, one at a time, beating well after each addition. Beat in the vanilla bean paste.

In a medium bowl, whisk together the flour, black cocoa, baking powder, salt, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the chopped chocolate.

Using a 2 or 3 Tbsp (I used a 2 Tbsp) cookie scoop, scoop dough (about 40 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°f / 180°c. Line 4 baking sheets with parchment paper.

Roll chilled dough balls into balls. Place at least 2 1/2 inches apart on prepared pans - only place as many dough balls as you are going to bake in one go on the pans, leave the rest in the fridge until ready to bake.

For a soft center, bake for 10 to 12 minutes. For a crispy cookie, bake for 14 minutes. Rotate pans half way through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Serve warm or at room temperature.

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Vegan Chocolate Chunk Cookies


 
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

One of the cool parts about calling a little corner of the internet mine is that I get to meet other people who also inhabit wee spaces on the internet. As someone who pretty much packed up their life to move across the world to a place where I only knew one person, having a little online community of people also doing the same as me who I can connect with has been super, super important. I’ve made some amazing, amazing friends on the internet, some of which have turned into incredible real life friends too (I am literally sitting next to an IG friend turned real friend Erin as I write this - we are having a wee coffee shop date!).

Today’s post comes from one of those Internet friend’s amazing new cookbook. I have been following the lovely Maggie for a long while now, and so was so excited when she released her beautiful new book, A New Way to Food. The book is not just filled with beautiful, nourishing recipes, but Maggie also writes about self love and acceptance, and goes deep into her wellness journey, talking about all the important things so many of us are too chicken to bring up. So many of her words resonated very deeply with me, particularly those about self love and acceptance, which is something I’ve struggled with for most of my life (along with most people, but, like I mentioned, most of us are too chicken to mention it!). Maggie’s writing is like being given a big snuggly hug - I was actually lucky enough to meet up with her a couple of days ago, and she’s even more amazing in person. Congrats on the book, lady! I am so, so excited to work my way through it! xx

Flicking through the book, I had a super hard time deciding what to make - there are so many beautiful looking savoury recipes, along with some baking recipes I can’t wait to try out (can Rhubarb season please hurry up?!). I finally settled on these Chocolate Chip cookies, which just so happen to also be vegan and refined sugar free. I haven’t yet posted a vegan cookie recipe on this site, so figured this was a perfect way to get one up here! These come together super quickly, with no stand mixer required - everything is just whisked up, then rested in the fridge until you’re ready to bake them off. I finished them off with a heavy dose of salt - and they didn’t last long at all. Maggie uses coconut sugar and maple sugar in these - this was my first time baking with maple sugar, and I loved the subtle flavour it leant to the cookies. These are definitely going to be on heavy rotation in my house now. They would be the perfect dessert to prepare ahead for a dinner party etc - nobody can resist warm cookies.

A few wee tips:

  • The cookies need to rest for 6-12 hours - I actually got a bit distracted and left them for a full 24 hours, which worked great too!

  • Maggie uses a 1 Tbsp scoop for her cookies, but I sometimes like them a bit bigger, so I used a 2 Tbsp. Either works great - I tested both, just decrease the bake time by a minute for the 1 Tbsp size.

  • I also popped the scooped dough in the freezer just for 15 min before I baked to help it hold the shape. This step is totally optional, but I really like scooping all the dough and storing it chilled so I can do some dishes while it bakes, and feel like I somewhat have my shit together!

 

 

Vegan Chocolate Chunk Cookies

- Makes about 18 cookies -

Recipe reprinted with permission from ‘A New Way to Food’

240g (2 cups) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
95g (1/2 cup) maple sugar
100g (1/2 cup) coconut palm sugar
113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
75g (1/4 cup plus 1 Tbsp) water
1/2 tsp vanilla extract
Flaky Sea Salt, such as Maldon, for Garnish

 

- PROCESS -

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.

Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.

Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.

Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.

Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).

Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.

Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.

Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.

Store leftovers in an airtight container.

These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

‘A New Way to Food’ is Copyright 2019 Maggie Battista, and was published by Roost Books in 2019.

Salted Caramel Snickerdoodles


 
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.

Just popping in quickly to share this recipe with you - because I think that it should be right at the very very top of your holiday baking list. This is the cookie that people are going to ask you for the recipe for - the one that is going to make you friends at the holiday party. I know that these are big calls to make, but trust me on this, because these salted caramel snickerdoodles are all kinds of epic.

I developed this recipe for the holiday cookie issue of Bake from Scratch magazine - it was part of the cookie box on the cover, and it is probably the most made recipe of the six that I contributed. The cookie was inspired by a bakery in Wellington, the town where I went to university. They do a salted caramel cookie that is giant, thin, and has chunks of chewy caramel through it. I get one every single time I go home.

I tried something new when I made these - I wanted to really get as much caramel flavour into them as possible, so I made a hard caramel (which is super fun, it comes out like a window pane), then divided it in two once it was set. Half the caramel gets ground up and creamed in with the butter and sugar, and half gets bashed up into chunks, which are then folded through the dough, so that when baked, form these melty pockets of caramel which add to the perfect chew of the snickerdoodle. The whole thing is then rolled in a cinnamon sugar, then, once baked, loaded up with flaky sea salt. There you have, in my opinion, the perfect holiday cookie. Pretty simple to make, but a little bit fancy. The best. The recipe also makes loads (I kept them on the small side), so they are perfect for stocking up for the holiday season!

A few wee tips:

  • The caramel, once ground, will pull moisture out of the environment very quickly and start to clump, so use the ground caramel fresh out of the food processor.

  • I like to use a round cookie cutter, slightly larger than the cookie, to place over the cookie and carefully nudge it into a perfectly round shape just after it comes out of the oven.

  • Pro tip Have everything ready to go for the caramel - there are a few seconds between a toasty caramel and a burnt sugar, so you want to be able to pour out the caramel as soon as it is ready.

  • If you do not want to bake all of these cookies at once, the dough, once rolled in the cinnamon sugar, can be stored in a ziploc bag in the freezer. Freeze until solid on a baking sheet before transferring to a bag.

 

 

Salted Caramel Snickerdoodles

- Makes about 46 -

Salted Caramel
400g granulated sugar
1 tsp kosher salt

Snickerdoodles
225g unsalted butter, at room temperature
150g ground caramel (see salted caramel recipe)
100g granulated sugar
50g dark brown sugar
1 tsp vanilla extract
1 large egg
350g all-purpose flour
½ tsp baking soda
½ tsp kosher salt
200g caramel chunks (from salted caramel recipe)
50g granulated sugar (for rolling)
1/2 tsp cinnamon  
Flaky Sea Salt to finish

 

- PROCESS -

SALTED CARAMEL

Line a half baking sheet with a silpat mat, and have nearby.

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared lined baking sheet, and sprinkle with the salt. Allow to cool completely. Break into large chunks, and weigh out 200g of the caramel. Place into a ziploc bag and hit with a rolling pin until it forms small chunks. Set aside. Place the remainder of the caramel into the work bowl of a food processor, and pulse until finely ground. Measure out 150g and set aside to use in the cookie mixture.

 

SNICKERDOODLES

Preheat the oven to 350˚f (180˚c). Line 2-3 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, ground caramel, granulated sugar and brown sugar on high speed for 4-5 minutes. Lower the speed of the mixer, add the egg and vanilla, and mix until combined. Sift together the flour, baking soda and salt, and add to the mixture. Mix on low until just combined. Remove the bowl from the mixer and stir in the 200g caramel chunks by hand, ensuring they are evenly distributed.

Using a 1 Tbsp (#60) cookie scoop, scoop out balls of dough and place on a prepared baking sheet. Roll each into a ball, roll evenly in the cinnamon sugar mixture, and space evenly on a baking sheet, leaving room to spread (Note - you will have to bake these in several batches, but I prefer to roll them all at once).

Before baking, place the baking sheet in the freezer for 5-10 minutes to allow the dough to firm slightly, the transfer to the oven. Bake the cookies for 11-12 minutes, until they are golden brown and have puffed up. Remove from the oven and allow to cool completely on the baking sheet before transferring to a wire rack.

Store cookies in an airtight container.

Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.