Another great treat at Christmas are these chocolate brazil nut cookies which have a lovely crisp outer shell and a gooey centre.
- 125g unsalted butter, softened
- 225g light soft brown sugar
- 1 tsp vanilla extract1 medium egg
- 25g cocoa
- ¾ tsp ground cinnamon
- 175g plain flour
- ½ tsp bicarbonate of soda
- 200g milk or dark chocolate, chopped roughly into big chunks
- 150g brazil nuts, cut into quarters
- Put the butter, sugar and vanilla in a bowl and beat until smooth.
- Beat in the egg, then stir in the cocoa and cinnamon.
- Add the flour and soda, work until combined, then mix in the chocolate and nuts.
- Pinch off nuggets of dough the size of a ping-pong ball (for regular cookies) or unshelled hazelnut (for mini ones), and roll between your palms until smooth.
- Cover a baking tray with nonstick paper and place the soon-to-be cookies on it 3-4cm apart.
- Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for eight to 10 minutes (for mini cookies) or 12-14 minutes (for regular ones).
- Leave to cool on the tray for a few minutes, then transfer to a rack with a spatula.