Chocolate Cookie Recipe

125g unsalted butter, cut into pieces
200g (7 oz) dark chocolate, cut into small pieces
1 1/4 cup self raising flour
1 cup chopped almonds
1/2 cup of white chocolate chips
2 tablespoons honey
2 eggs, beaten lightly

Making the Cookies

Preheat oven 180C (350F, Gas 4)

1. Combine the butter and chocolate in a small pan. Stir over low heat until the chocolate has melted (about 5 minutes) and is smooth. Remove from the heat and allow to cool. Add the honey and the beaten eggs mix well to combine.
2. Sift the self raising flour into a large mixing bowl. Add the chopped almonds and chocolate chips and mix well. Make a well in the center.
3. Pour the chocolate mixture into the large mixing bowl with the dry ingredients. Stir until combined.
4. Cover the mixture with plastic and chill for about 1 hour this will firm up the dough.
5. Roll 1 level tablespoons of the mixture at a time into a ball. Place the balls onto the prepared baking tray Note: at this stage if you wish you can freeze the dough and bake later, just flatten the balls slightly before placing in the frerzer - baking time will take a little longer
6. Bake for 12 - 15 minutes.
7. Remove from the oven (you will find that the cookies will be soft at this stage but they will firm when cooled down). Transfer to a wire rack and allow to cool.

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Chocolate Pistachio Cookies

Homemade Chocolate Cookie Recipe - Easy Chocolate Cookies

Making these chocolate pistachio cookies are easy and fun to do with the kids. If you don't like pistachio nuts substitute with some other chopped toasted nuts or if you are making this for the kids try sprinkling with 100's & 1000's or even mini M&M's.

It is a rich flavored cookie that keeps well for up to two weeks in an airtight container.

For the Chocolate Cookies

Chocolate Cookies with Pistachio Nuts
Makes 27 - 30

125g (4.4 oz) butter
2 tablespoons castor sugar (super fine sugar)
1 1/4 cups self raising flour
1/3 cup full cream milk powder
1/4 cup sweetened condensed milk
125g (4.4 oz) dark chocolate, melted, allow to cool slightly

For the topping

125g (4.4 oz) extra dark chocolate

30g (1.06 oz) extra butter

1/2 cup chopped pistachio nuts (or nuts of your choice)

Making Chocoate Pistachio Cookies

1. Combine the butter and sugar in a small bowl, beat with an electric mixer until light and fluffy.

2. Stir in the sifted flour and milk powder and condensed milk and then the cooled melted chocolate mix well, use your hands if you need to ensure that everything is well combined.

3. Next roll rounded teaspoonfuls of the mixture into balls. What I like to do is to weigh each ball, making them about 20g (0.7 oz) each. By weighing the dough you will know that you will be getting the same size cookie.

4. Place each of the balls on to a baking tray lined with parchment paper spacing them about 5cm (2 inches) apart as they do spread slightly during cooking.

5. Bake for about 12 minutes or until just firm.

6. Remove from the oven and allow to cool slightly on the tray before carefully lifting onto a wire rack to cool completely.

7. For the topping add the chocolate and butter in a bowl and melt mixing well until combined.

8. Using a teaspoon spread the tops of the cookies with the chocolate mixture then dip into the nuts.

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