So let’s talk chocolate chip cookies.
Did you think that they could ever get any better than the classics?
I certainly didn’t.
Until I baked these.
They have homemade chocolate truffle chunks in them instead of chocolate chips. Yes. Homemade chocolate truffle chunks.
I can’t even.
I made a version of my Nutella ganache. Froze it. Chopped it up. And swirled it through my cookie dough.
Yep.
I ate half of the dough raw. And can I just say, that chocolate truffle chunks make for much better raw cookie dough consumption than chocolate chips do, because they melt in your mouth.
Then when it baked, the truffle kind of melted a little, swirled into the dough a little, created some chocolate layers, and made some seriously amazing cookies. The truffle chunks take the cookies to a whole new level.
Just bake these please!
And in the meantime, I’ll be putting chocolate truffles into EVERYTHING.
CHOCOLATE TRUFFLE SWIRL COOKIES
Inspired by Heston Blumenthal, via London Bakes.
For the homemade chocolate truffle chunks
120g milk chocolate, roughly chopped
40g unsalted butter, cubed
80g Nutella
Microwave the chocolate and butter in a small bowl in 30 second intervals, stirring between each burst.
Once the chocolate is melted, stir well to combine with the butter, and mix in the Nutella.
Line a tray with baking paper and spread the chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
Remove the chocolate truffle from the freezer. Chop the truffle roughly into 1/2 inch chunks. Return to freezer until required.
For the cookie dough
115g unsalted butter, cold
160g caster (superfine) sugar
100g brown sugar
1/2 tsp instant coffee, finely ground
1 egg
1 tsp vanilla extract
220g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Chocolate truffle chunks
Preheat the oven to 180 C (350 F) and line 3 trays with baking paper.
Using an electric mixer, beat the butter, both sugars and coffee until light and fluffy. Add the egg and vanilla and beat until well combined.
Mix in the flour, baking powder, soda and salt until just incorporated. Gently fold in the chocolate truffle chunks.
Roll small tablespoons of cookie dough into balls and place on lined trays, allowing room for spreading.
Bake for 6 – 8 minutes, until lightly golden around the edges.
Allow to cool slightly on trays before transferring to a wire rack. Makes 36 cookies.
Happy baking!