Chocolate Liquorice-Chip Cookies
Everybody knows there is nothing worse than the dreaded raisin when you think you are biting into a chocolate chip cookie. I might have something that, to some, will rival the raisin. Liquorice! Yes,
it’s a polarising flavour, but for those who like liquorice, this is a such a treat. It came to me like a divine revelation one day as I was snacking on some chocolate coated liquorice. The pairing of chocolate and liquorice works so well and I was thinking of how to use the two flavours in different
ways. Then it came to me. Liquorice ‘chips’ instead of chocolate chips. Instead of gewy, they’d be chewy. Honestly, that excited me. Chewy liquorice chips in a gooey chocolate cookie. For somebody who is really not great at baking, I tried and failed a bunch of different cookie recipes, until I found this one on BBCgoodfood.com. It’s simple and easy to follow and results in an almost brownie like cookie. Instead of the chocolate chips I add some liquorice ‘chips’. But add both for extra decadence.
200g softened butter
300g soft brown sugar
2 tsp vanilla extract
300g self raising flour
80g cocoa powder
1 tsp baking powder
- Preheat oven to 180°c
- Cut your liquorice ropes or pieces into small slices or discs.
- Cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
- In a separate bowl sift flour, cocoa and baking powder together
- Add flour mix to the creamed mix in stages (a third at a time) mix well. Fold in the liquorice. (And chocolate chips if you are using)
- Scoop out about a table spoon of mixture, roll into a ball, then flatten with the back of your spoon on your baking tray. Repeat until you have used up all the cookie mixture.
- Bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly, when completely cold move to a cooling rack.