Yvette's Raspberry and Lemon Cookies

We published this recipe a couple of weeks ago in our newsletter. We are always on the look out for new ways to use our chocolate. And found the boy who bakes blog. So much inspiration and cookies to be made. We chose our raspberry and lemon chocolate for a little different twist.




Ingredients (to make 15/20)

225g salted butter, diced

350g plain flour

3/4 tsp baking powder

3/4 tsp baking soda

200g light brown muscavado sugar

150g caster sugar

2 large eggs

2 large egg yolks

1 tsp vanilla extract

1 tsp lemon extract

1 pack (or 2) of raspberry and lemon chocolate

Flaked sea salt, for sprinkling

Method

Start by preparing the chocolate. Take about a 1/4-1/3 of the chocolate and roughly chop to break up in uneven small chunks.

To make the cookie dough we first need to brown the butter. Place the butter into a saucepan and place over medium heat and cook until first the milk solids separate, then the mixture foams, and then the milk solids brown.

Pour the butter into a large bowl and allow to cool for a few minutes before whisking in the sugars.

Add the eggs and yolks one at a time, whisking until smooth and combined. Whisk in the vanilla.

In a separate bowl whisk together the dry goods then add to the butter mixture and using a spatula or wooden spoon, mix together just until combined, there should be the odd bit of flour showing throughout the dough.

Add the chocolate and mix until evenly distributed. Cover the dough with clingfilm and refrigerate for about 4 hours or until the dough is firm but not rock solid, you should still be able to scoop out portions without too much effort.

When almost ready to bake preheat the oven to 180C (170C fan) and line a baking sheet with parchment paper.

Form calls of cookie dough into portions roughly 65g. Place 3 at a time onto the baking sheet (they become really big) and sprinkle with a little flaked sea salt.

Bake in the preheated oven for about 16/18 mns.

Once baked allows to cool on the baking sheet before transferring to a wire rack to cool completely.

They are best in the first days after baking.

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