I have a confession to make. One that will surprise very few of you I imagine. Okay, here goes.
I love pick n mix. I love pick n mix too much. Chocolate freckles (you lot call them jazzies). The chocolate mice. The blue and pink fizzy cola bottles. The teeth and fangs that I, without fail, must wear as my real teeth before they are eaten… EVERYTIME, even when I am on my own.. It gets old.
I have gone through a stage where I probably ate two times my body weight in pick n mix over a few weeks. I decided, as fond as I am of pick n mix, it could not continue. However, I still had some white and milk choc freckles (you l0t call them jazzies!) and some milk mice left. What would I do with them? Put them in cappuccino cookies because when they’re chopped up in baked goods then it doesn’t count right?
These incredibly tasty cookies are from Joy the Baker.
I changed some of the details to be metric, english, aussie.. whatever.
So here is the commonwealth version!
226 grams of softened unsalted butter
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 Large Egg
1 Large Egg Yolk
2 tsps vanilla extract
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
3 tablespoons instant espresso powder
chopped choc pick n mix!!!
In medium bowl whisk tog flour, baking soda, salt and espresso
In bowl beat butter, sugar and vanilla extract til light and fluffy about 3-5 minutes. Add egg and egg yolk and beat on medium til mixture is fluffy. Stop and add dry ingredients. Beat on low speed til just combined. Add choc and fold together.
Cover dough with plastic wrap and refrigerate for 45 minutes.
Preheat Oven to 176 celsius.
Use tablespoons to make balls and bake for 12 minutes til the edges are lightly browned.
You also get a mammoth amount that you can eat all to yourself or share with the rest of the land! Or else there is plenty for you to tuck in to in the ‘dough’ stage! Delish!
I think they are tastiest hot with some chai tea or maybe even some cold baileys.. mmmm.
Make them. Eat them. Share them. Eat them. Don’t share them.