I am a cookie fiend. I used to always think that slices were my weakness, or possibly (but not really) cake. I’ve recently discovered though that it’s the cookie that takes me places I don’t want to go. Or I do want to go. That right there my friends is the conundrum: cookies taste good, cookies don’t equal svelte. Who am I kidding, svelte is totes out of my reach, but still… you know what I’m saying right?
My real issue stems from the fact that I have found the perfect base recipe and from here there is nowhere I can’t go. I can mix and match and add and subtract and play it safe or experiment all over the show and every time it works out great. Which means that I come back again and again to this perfect base whenever I want to eat a cookie. I throw in a nut here or there, some dried fruit if I’m feeling particularly wholesome, chocolate if I’m not, cinnamon for added healing (ha!) and more wholemeal flour if I want to stave off the guilts.
You may have heard me say I don’t like chocolate over the years. It’s not that I don’t like it, because I do. But I just don’t love it in the fashion where I will open a block and devour it. I like it in things. Particularly in cookies.
In these beautiful biscuits, I used the Cadbury Dairy Milk Bubbly with Honeycomb that I received in a NZFW Goody Bag. As a chocolate I could not eat even a piece without it seeming sickly and totally too sweet since I’m more partial to dark chocolate myself. But thrown into the perfect cookie dough with a few handfuls of crunchy walnuts, half wholemeal flour for added depth and nuttiness, these cookies delivered on every level – except the one where I lose weight and look svelte come Summer. You can’t win ’em all.
If you have never tried my perfect Cookie recipe yet, here’s a good place to begin. And if you can’t get your hands on any of the Honeycomb chocolate, don’t stress – just chuck in regular chocolate chips or roughly chopped dark chocolate. They will still be perfect. And take you to your happy place. A very, very happy place.
- 1 C plain flour
- 1 C wholemeal flour
- 1/2 t baking soda
- 1/2 t salt
- 170 grams unsalted butter, melted
- 3/4 C packed brown sugar
- 1/2 C white sugar
- 1 T vanilla extract
- 1 egg
- 1 egg yolk
- 1 x 155g block Cadbury Bubbly Honeycomb, roughly chopped
- 1 C walnuts, roughly chopped (but not too small)
- Preheat the oven to 165°C. Line baking trays with baking paper.
- Sift together the flours, baking soda and salt; set aside.
- In a medium bowl, or the bowl of a stand mixer, mix together the melted butter, brown and white sugars until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just combined. Stir in the chopped chocolate by hand using a wooden spoon, add and mix in the walnuts.
- Form rough balls with one tablespoon of cookie dough. Place onto prepared baking trays, ensuring the cookies are about 5 cm apart.
- Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Rotate the trays after 8 minutes to ensure even cooking.
- Do not allow to become completely golden all over. If you do, they will crisp up too much when cooled.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- You can easily double this recipe also and the unbaked cookies freeze perfectly! Bake from frozen - just add an extra 5 minutes.