Chocolate Brazil Nut Cookies Revisited
Everyone knows hazelnuts and chocolate work well together in a cookie. But have you tried chocolate and Brazil nuts? These chocolate Brazil nut cookies are delicious with chunks of milk chocolate and crunchy pieces of nut. They’re not overly sweet either. Give them a try.
Random Recipes
We are well and truly being kept on our toes with this Random Recipes challenge. For some reason Dom doesn’t think we are being as random as we should be. To get around this, he has teamed us up with another blogger this month, who is responsible for selecting the book and page number for us. This reduces the chance to cheat somewhat. NOT, I hasten to add, that I have ever done such a thing.
Dom teamed me up with Miss Cake Baker of What I Baked This Weekend and in a series of exchanges via Twitter she selected Chocolate Brazil soft-baked biscuits from Green & Black’s Unwrapped. I’m always terrified I’m going to be landed with something really difficult. But once again, I was lucky.
Chocolate Brazil Nut Cookies
I’d already made these, way back in the early days of my blog but they hadn’t turned out quite as I’d imagined. So rather than asking Miss Cake Baker to choose again, I thought it would be good to give them another go. Only this time, I’d use a less dark chocolate and add a bit more milk.
The original recipe stated that the dough should be rolled out. Quite frankly, I couldn’t see how that would be possible with all those chocolate lumps and bumps. And in any case, the mixture is too soft for rolling. I used a spoon to dollop the mixture onto baking trays. This method, may not have made the most attractive looking cookies, but it sure sped the process up.
First Time Around
When I made these chocolate Brazil nut cookies the first time, it was for our annual Easter walk. I needed some edible snacks that would carry well over a distance of 11 miles and that could be easily handed around to a group. Biscuits were the obvious choice. I went for the aforementioned recipe in the Green & Black’s cookbook*.
Apart from flapjacks, I hadn’t made biscuits for years and certainly not in my rather unpredictable oven. So I was a little nervous. I was right to be so; they turned out more like little buns than biscuits. Next time, I thought to myself, I shall be a bit more generous with the milk and they should spread in a more biscuit like fashion. Luckily they tasted good and everyone had second helpings.
Second Time Around
The biscuits didn’t spread this time either, despite adding a bit more milk. But I managed to flatten them more than I did in my first attempt and they thus had a better texture. They weren’t too sweet and were delicious warm whilst the chocolate was still melted. A definite improvement on the first time. CT only got to try them when they’d cooled down, but he also thought they were delicious. Phew!
Other Recipes for Chocolate Chip Cookies You Might Like
- Chocolate chip avocado cookies
- Fennel chocolate chip cookies
- Malted choc chip cookies
- Matcha spelt chocolate chop cookies
- Oaty ginger chocolate biscuits
- Peanut butter chocolate chip cookies
- Tiger nut chocolate chip cookies (vegan and gluten-free)
You can see from my blog that I’ve made up for my lack of cookie making in those early days. Just check my baking category for biscuits.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate Brazil nut cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more Brazil nut recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Chunk Brazil Nut Cookies. PIN IT.
Chocolate Brazil Nut Cookies – The Recipe
Chocolate Brazil Nut Cookies
Ingredients
- 75 g unsalted butter softened
- 60 g golden caster sugar or golden granulated sugar (I used vanilla sugar)
- 1 large egg (I used a duck egg)
- ½ tsp vanilla extract (I used ¼ tsp because of the vanilla sugar)
- 175 g wholemeal flour (whole wheat)
- 1 tsp baking powder
- 1 pinch fine sea or rock salt
- 2 tbsp milk
- 50 g Brazil nuts roughly chopped
- 125 g milk chocolate (40% or higher) – roughly chopped
Instructions
- Cream the butter and sugar until soft and fluffy.75 g unsalted butter, 60 g golden caster sugar
- Beat in the egg and vanilla extract.1 large egg, ½ tsp vanilla extract
- Sift in the flour, baking powder and salt. Stir together. Add the milk, nuts and chocolate and stir until just combined.175 g wholemeal flour (whole wheat), 1 tsp baking powder, 1 pinch fine sea or rock salt, 2 tbsp milk, 50 g Brazil nuts, 125 g milk chocolate
- Place teaspoonfuls (about 20) onto lined baking trays, placing them well apart. Flatten with a fork dipped in water.
- Bake at 180℃ (350℉, Gas 4) for 12 minutes until golden. Allow to cool for a minute or two, then transfer to wire rack to cool completely.
Notes
Nutrition Estimate
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I need these in my life, going to make them this weekend!
These look good. These will have a real crunch too when you bite into them.
Love the huge chunks of chocolate in there – you got of easily on this challenge!!!
blogging is great when you have notes of what worked and didn’t work last time – and how strange to have these come back again – I think I would love them
Gloria – thank you.
delicious cookies!!!! gloria
CC – mmmm, chocolate Brazils, now you’re really talking 🙂
I’ve never baked with brazil nuts but adore them covered in chocolate – especially at Christmas. These look delish
Kate – Ha ha, no such thing as always successful, but lots of very tasty recipes in there. Have you got the G&B newest book – might be a better option?
Dom – thank you. I might just hold you to that eternal gratefulness 😉
Simply Food – thank you, they were pretty good, especially if you like Brazils.
MCB – It was fun, I enjoyed this although am sorry I didn’t pick you something as good as what you picked for me.
Baking Addict – Of course, help yourself 🙂 I think the recipe is too dry. It worked better this time adding more milk and a large egg.
C – I used to have my old favourites which I made all the time. Since starting this blog, I hardly ever bake the same thing twice, so it was good to give them another go.
Little Loaf – mmm, piping hot and squidgy is good. If you do make though, my advice would be to add more liquid than the recipe states.
A Trifle Rushed – thank you.
Ruth – duck eggs are the queens of baking. Do give them a try if you get a chance.
Laura – melting chocolate and crunchy Brazils, you can’t go wrong!
Louise – always time for halo polishing 😉
Sue – thank you. I did luck out, but the cookies were sadly eaten long ago.
Chele – your kind of cookies is an excellent compliment. Thank you 😉
Great random recipe Choclette! I really, really must try and get that book- all the recipes sound so delicious. Have they all been a success?
These look like my kinda cookies. And brazil nuts too … heaven!
I’ve never baked anything with Brazil nuts and these look really yummy. For a random choice I think you lucked out, now you get to eat them all.
I’m a nut and chocolate fan too. It is nice sometimes to have the time to go back and try to improve a recipe – well done!
Hope you have plenty of time set aside each night for polishing your halo…
I shall be making these. One of my favourite combinations is nut & chocolate, especially those choc coated brazil nuts you get at Christmas!
they look really good, I have never used duck eggs in baking before.
They look wonderful, really tasty 🙂
I have the Green & Blacks chocolate book and have this recipe bookmarked! I’ve not yet got around to trying it so interested to see how yours turned out. Can imagine they are at their absolute best when piping hot from the oven and really squidgy.
They look great – I’ve remade a couple of recipes recently, and sometimes it’s nice to get a second chance at something, and especially pleasing if it turns out better 🙂
yum yum yum can I have some please? I remember trying this recipe ages ago and it didnt really turn out as I expected. Perhaps its time to try them again in my kitchen?
They look great! There is nothing nicer than warm out the oven cookies. I love it when the chocolate is still gooey. Ummmmm! Thanks for being a good random recipe partner!
well they look divine… I’m actually rubbish at making cookies, not sure why, I think I lack patience (believe it or not) but this recipe looks pretty damn fine… thanks so much for taking part and for NOT ever cheating, for which I am eternally grateful xx