Chocolate, meringue and walnut cookies
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Makes 12
Skip to ingredients
- 125g buttervery soft
- 100g golden caster sugar
- 50g soft light brown sugar
- 1 1/2 tsp vanilla extract
- 1 large egg
- 50g white chocolatemelted
- 175g plain flour
- 1/2 tsp bicarbonate of soda
- 75g dark chocolate chunks or chips
- 50g walnutsroughly chopped
- 25g freeze-dried raspberry bits
- 25g mini meringueschopped into small chunks
Nutrition: per serving
- kcal290
- fat15.9g
- saturates8.1g
- carbs31.5g
- sugars19.9g
- fibre1.9g
- protein3.9g
- salt0.3g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Using an electric whisk, beat the butter with the sugars until creamy and pale.
step 2
Beat in the vanilla, egg and white chocolate very briefly, then stir in the flour and bicarb to a soft dough.
step 3
Use your hands to work in the dark chocolate pieces, walnuts, raspberry bits and meringue chunks until evenly distributed.
step 4
Line 2 baking sheets with baking paper or silicone baking mats and use your hands to roll the dough into 12 balls, leaving a 5cm space between each.
step 5
Bake for 10-12 minutes until pale golden and puffed.
step 6
Leave to cool on the trays for at least 30 minutes before eating – this will help the centres firm-up into a blondie-like texture.
