Description
These Chewy Chocolate Cookies with Nougat are rich, decadent treats combining the intense flavor of cocoa with the sweet, chewy texture of chopped nougat and creamy milk chocolate chips. With a hint of espresso and almond extract, these cookies offer a unique depth of flavor and a satisfyingly chewy bite. Perfect for cookie lovers seeking a gourmet homemade dessert.
Ingredients
Dry Ingredients
- 240 g (2 cups) plain (all-purpose) flour
- 35 g (4 1/2 tbsp) cocoa powder (sifted)
- 1 tsp instant espresso powder
- 1 tsp bicarbonate of soda
- 1.5 tsp cornflour (cornstarch)
- ½ tsp salt
Wet Ingredients
- 180 g (3/4 cup + 2 tbsp) unsalted butter (softened)
- 200 g (1 cup) light brown muscavado sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp almond extract
Add-ins
- 150 g (5.3 oz) plain nougat, chopped into small chunks (pink and white nougat recommended)
- 85 g (3 oz) milk chocolate chips
Instructions
- Mix dry ingredients: Place the flour, sifted cocoa powder, instant espresso powder, bicarbonate of soda, cornflour, and salt into a bowl and stir together well to combine.
- Cream butter and sugar: In a large separate bowl, beat the softened butter with the light brown muscavado sugar until creamy and smooth. This creates the base for a tender cookie.
- Add eggs and flavorings: Beat in the whole egg, egg yolk, vanilla extract, and almond extract to the butter and sugar mixture until fully combined and slightly fluffy.
- Combine wet and dry: Add the dry flour mixture to the wet ingredients and gently fold everything together using a wooden spoon, being careful not to overmix to keep the cookies tender.
- Fold in nougat and chocolate chips: Add the chopped nougat chunks and milk chocolate chips into the dough and mix again until evenly distributed.
- Chill the dough: Cover the dough and chill in the refrigerator for at least 2 hours or up to 2 days. This resting time allows the flavors to meld and firms the dough to prevent spreading during baking.
- Preheat oven and prepare trays: Preheat your oven to 170°C (325°F) fan assisted. Line 4 large baking trays with baking parchment or silicone mats to prevent sticking.
- Shape the cookies: Remove the dough from the fridge. Scoop out heaped tablespoons of dough and roll into balls. Slightly squeeze each ball to form a cylindrical shape and place standing up on the prepared trays. This helps achieve thicker, chewier cookies. You should get about 20-22 cookies total.
- Bake the cookies: Bake the cookies for 10 minutes at 170°C fan. The cookies should be set around the edges but still soft in the middle when you remove them.
- Cool before removing: Let the cookies cool completely on the baking trays before attempting to remove them with a spatula to avoid nougat sticking to the tray. Serve once fully cooled.
Notes
- Chilling the dough is important for flavor development and to prevent cookies from spreading too much during baking.
- The cylindrical shape of the dough balls helps keep the cookies thick and chewy.
- Use pink and white nougat for a colorful and authentic texture; chopping the nougat small prevents it from overpowering the cookie texture.
- These cookies should be stored in an airtight container and are best eaten within 3-4 days for optimal freshness.
- You can freeze the dough balls before baking and bake straight from frozen with an extra minute or two of baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American / European
