Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol! Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!
Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.
I have purposely used less sugar and kept to sweet clementines in this recipe. You will find that the initial taste will be of delightful cocoa and the texture, crisp on the outside, soft and moist on the inside. The refreshing clementine doesn’t overwhelm the cookie, instead it lingers on your tongue even after having devoured one!
200g plain flour
50g self raising flour
½ tsp bicarbonate of soda
½ tsp salt
150g unsalted butter melted
100g dark brown muscavado/soft sugar
100g caster sugar
1 free range egg
1 free range egg yolk
½ tsp vanilla extract
1½ tbsp cocoa powder
2 seedless clementines peeled
40g milk chocolate chips
• Preheat oven to 170°c and line a baking tray with greaseproof paper
• Cream together the butter and both types of sugar until combined in a mixer with a steel blade
• Add the egg and the yolk and mix, stir in the vanilla extract and cocoa powder
• Squeeze the juice of the clementine and blitz the pulp with the cocoa sugar mixture
• Stir in the flour, bicarbonate of salt and salt until just combined
• Scoop one tablespoon full of cookie dough an gently place on the lined baking tray. Leave a few couple of inches between the cookies as they will spread as they are baked
• Bake for 15-17 minutes then slowly use a spatula and place cookies on the cooling rack
• Repeat for the rest of the cookie dough