Amongst heaps of other festive foods, I absolutely love marzipan. I'll be the first to admit that I'm no Nigella and certainly have never made my own. There's been a supermarket box stashed away in my kitchen for some time. It did have grand expectations of making its way onto this year's Christmas cake, but that never happened. Neither did plan B, stollen bites. And so, when I finally decided I really ought to dust off my apron and get baking I opted for something far simpler and far quicker. You may not be a fan of marzipan, but I am fully confident that these guys will convert anyone.
These chocolate cookies are perfectly gooey in the centre, crisp on the edges and stuffed full with big chunks of dark chocolate and marzipan. I would say that I took some into the office for my colleagues like I intended, but its probably more honest to say that I demolished the lot myself. I intend to make a further batch to stash away in the freezer ready for boxing day or any cookie related emergencies in the next coming weeks, if I don't eat them first. If you wish to do so too, just form the cookie dough into a sausage and wrap well in cling film. From frozen, slice into half inch thick discs and bake for 12-14 minutes until crisp on the edges and wobbly in the centre. Otherwise just read on and follow the regular recipe.
C H O C O L A T E C H U N K & M A R Z I P A N C O O K I E S
(Makes 16 cookies)
125 unsalted butter, softened
200g soft light brown sugar
1 medium egg
2tsp vanila extract
175g plain flour
25 cocoa powder
1tsp bicarbonate of soda
100g marzipan, chopped into small cubes
100g dark chocolate, chopped into small chunks
- Beat together the butter and sugar until light and fluffy. Add the egg and vanilla extract gently until combined. Whisk together the flour, cocoa powder and bicarbonate of soda in a separate bowl to remove any lumps. Add to the butter mix and mix with a spatula until just combined. Fold in the marzipan and chocolate chunks and chill the cookie dough in the fridge for an hour.
- Heat the oven to 180 degrees and line two baking sheets.
- Use a tablespoon to dollop small balls of dough onto the prepared baking sheet, leaving plenty of room for them to grow.
- Bake for 11 minutes until crisp on the outside and soft in the centre. Leave to cool for at least 5 minutes on a wire cooling rack before serving.
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