‘Bake-Off’ Cookies Recipe

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Cakes River Cottage HandbookLightly crisp on the outside, meltingly soft inside, who doesn’t love cookies straight from the oven? Keep a roll of cookie dough in the fridge (for up to a week), and you can enjoy these freshly baked treats any time. Alternatively, the dough can be sliced and frozen, allowing you to ‘bake off’ any number at a time. Freeze on a tray before packing into a sealed bag; allow to defrost for 15 minutes before baking.

  • Yield: 18


  • 225 g unsalted butter, softened
  • 225 g caster sugar
  • 1 egg yolk
  • 250 g plain flour
  • ½ tsp baking powder
  • Pinch of sea salt
  • 100 g plain chocolate, roughly chopped into 1 cm pieces
  • 50 g hazelnuts, roughly chopped
  • 2 baking sheets, lightly greased or lined with baking parchment
How to Make It
  1. Beat the butter and sugar together in a mixing bowl until light and creamy, then mix in the egg yolk. Sift in the flour, baking powder and salt. Using a fork, bring together to a soft dough. Carefully mix in the chocolate and nuts until evenly distributed.
  2. Lightly dust a piece of greaseproof paper with flour and turn the dough onto it. Shape into a cylinder, about 7 cm in diameter and 20 cm long, and wrap securely in the paper. Place in the fridge for about an hour to firm up.
  3. When ready to cook, preheat the oven to 170°C/Gas mark 3. Remove the dough from the fridge and cut into slices, 1–1.5 cm thick, using a sharp knife. Place on the baking sheets, leaving plenty of space for the cookies to spread.
  4. Bake for 20–25 minutes until the cookies are just turning golden brown at the edges. Use a palette knife to transfer them to a wire rack and leave to cool.
  5. These cookies will keep in an airtight container for up to 2 days.

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