These are nice and simple cookies, which are great to bake if you are greed rich but time poor. The batch is pretty big too, so I have now got some individual discs of dough in the freezer for those all too frequent chocolate emergencies.

The recipe is adapted from Everyday Chocolate.

  • 360g plain chocolate (I used cheap chocolate and they came out really well)
  • 100g butter
  • 1tsp instant coffee (optional)
  • 2 eggs
  • 150g soft brown sugar
  • 225g plain flour
  • 1/4tsp baking powder
  • 1/4tsp salt
  • 2tsp almond essence
  • 50g brazil nuts, chopped
  • 50g hazelnuts, chopped
  • 40g white chocolate


1. Pre-heat oven to 180C (160 fan). Melt 230g plain chocolate, butter and coffee in a heatproof bowl, either over a pan of simmering water or in the microwave. Remove from the heat once the chocolate has just melted and stir until smooth.

2. In a separate bowl, beat the eggs until fluffy. Gradually add the sugar until the mixture is thick, then stir into the egg and sugar until smooth.

3. Sift in the flour, baking powder and salt. The mixture will become very thick. Add in 130g of chopped chocolate and stir through. Add the nuts and almond essence. Note: If you’re low on time and can’t be bothered piping the chocolate decoration on top of the cookies, just chop up ALL the remaining chocolate, dark and white, and bung it in. The cookies will taste just as good.

4. Put around 24 rounded tablespoonfuls of the mixture onto a greased baking sheet. If you want, freeze some of the balls of dough at this stage and then bake straight from frozen.*

5. Bake for around 15 minutes, until the surface appears dry and even.


6. Remove to a wire rack to cool.

7. For the decoration, melt the remaining chocolate in a small bag, one for the white and one for the dark. You can use piping bags, sandwich bags… whatever you have lying around. Cut a small hole in a corner and let your creative juices, and the chocolate, flow. Just remember that since the chocolate isn’t tempered, it will have a slightly rough-and-ready look so it’s better to keep your lines quite thin to minimise blooming. You can see that my thicker lines look a little dodgy where the chocolate has bloomed.

*To freeze, put but discs of dough on some baking parchment so that they do not touch. Put straight into the freezer until they are solid (about 30mins), then you can transfer them to a plastic container and they won’t stick together. Bake as per the instructions, perhaps adding one more minute. Fresh chocolate cookies can make most days seem about 20-30% less crappy.