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Dinner with Rukmini
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Chocolate, Coconut and Brazil Nut Cookies
Introduction from Rukmini Iyer
The coconut oil in these cookies, combined with the cocoa powder, turns them into something akin to Granny Boyd’s biscuits in Nigella’s How to be a Domestic Goddess – one of my favourite minimal-ingredient bakes. They have a thick, substantial mouthfeel – quite unlike ordinary cookies. I love them with a cup of tea (Earl Grey obvs).
Ingredients
Essential kit
You will need: a lined baking sheet and a wire rack.
Method
Prep time: 15 minutes + 1 hour chilling. Cook time: 12 minutes.
Stir the flour, cocoa powder, baking powder, sea salt, chocolate chips and Brazil nuts together in a large bowl. In a large saucepan, melt the coconut oil, then whisk in the sugar and water off the heat.
Stir the liquid ingredients into the dry ingredients – they will come together immediately into a dough. Flatten the dough into a disc, wrap it in clingfilm or a bag and transfer to the fridge to chill for 1 hour.
After 1 hour, break off 12–15 equal-sized pieces of dough and roll them between your hands, then flatten them into fat discs on a lined baking sheet – you want them about 1cm thick.
Preheat the oven to 155°C fan/175°C/gas 3. When at temperature, transfer the cookies to the oven and bake for 12 minutes. They will look soft, but will continue to firm up as they cool.
Leave the cookies on the baking sheet for 5 minutes, then carefully transfer to a wire rack to firm up. These will keep well in an airtight container for 2–3 days.
FOR DIABETICS: Replace the sugar with 170ml date syrup, and use 50g diabetic-friendly dark chocolate, chopped into chunks.
FOR GLUTEN-FREE: Replace the plain flour with gluten-free plain flour.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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