Black and gold cookies
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 5 Mar 24
- Updated: 22 Mar 24
Chunks of golden caramelised white chocolate shine through rich dark chocolate dough in these indulgently chewy cookies. Make your own caramelised white chocolate for the best flavour.
Have you tried our epic caramelised white chocolate cheesecake yet?
Ingredients
- 225g salted butter
- 320g plain flour
- 30g cocoa powder (ideally extra dark for a blacker colour)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 150g golden caster sugar
- 200g dark brown muscovado sugar
- 3 medium free-range eggs
- 200g caramelised white chocolate (see recipe and Tips), cooled and chopped into chunks
- Sea salt flakes to sprinkle
Method
- Melt the butter in a pan over a medium heat, then tip into a large bowl and leave to cool for a few minutes. Meanwhile, combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl and set aside. Once the butter has cooled slightly, add both sugars and whisk with an electric mixer for a few minutes until combined. Whisk in the eggs, one at a time.
- Tip the flour mixture into the bowl and use a silicone spatula to fold it together until almost combined. Fold in the chocolate chunks. Cover the dough (see Tips) and chill for 3 hours until firm but not completely solid.
- Heat the oven to 170°C fan/gas 5. Line 2 baking trays with baking paper. Scoop and roll golf ball-size pieces of the cookie dough, then put them on the baking trays, leaving at least 8cm between each one as they’ll spread out as they cook.
- Sprinkle with some sea salt flakes, then bake for 15 minutes. Leave to cool completely on the baking trays before serving.
- Recipe from March 2024 Issue
Nutrition
- Calories
- 349kcals
- Fat
- 17g (10g saturated)
- Protein
- 4.8g
- Carbohydrates
- 43g (29g sugars)
- Fibre
- 1.4g
- Salt
- 0.3g
delicious. tips
You can use ready-made caramelised white chocolate if you don’t want to make your own but the end result will be sweeter and won’t have the same depth of flavour.
Eco tip Cover the bowl with a plate or use a container rather than cling film.
The cookies will last for up to 5 days in an airtight container (but are best on the day they’re baked). Freeze some of the dough in balls and bake from frozen later, adding 2 minutes to the baking time.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter