Sea Salted Double Chocolate and Marzipan Chunk Cookies

Despite the number of ingredients listed in the title this is a very simple cookie to make. I wanted something quick but packed with flavour for the Great Food Blogger Cookie Swap hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. Abby and I were already working on A Very Cookie Christmas when I found out about the cookie swap and I couldn’t resist joining in.

It’s adapted from the ‘Ten minute chocolate chip cookies’ recipe in River Cottage Everyday. They take a little bit longer than ten minutes from start to finish, but not much. It’s a great fall back recipe to have as it’s quick, reliable and very tasty. It’s slightly crispy on the outside but still lovely and chewy inside. You can replace the chocolate and marzipan with whatever you’re craving or happen to have in your cupboard that day – nuts, raisins, cocoa nibs, m&ms, sprinkes – anything goes really. I have used this recipe a few times with various additions before but always made the cookie without cocoa powder before. This time I decided to maximise the amount of chocolate in the recipe with a chocolate cookies and two types of chocolate chunks.

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If you’ve been reading this blog a while you may have noticed that I rather like marzipan and I thought it was the perfect addition to this recipe. It adds an extra layer of chewiness while the sea salt tones down the sweetness slightly. Frankly these cookies are dangerously addictive. I was disappointed to only have two spare ones after baking the three dozen that I needed to send to my three swap recipients. I had a lot of fun with the packaging and used the free printables that Lindsay provided, printing them onto sticker paper.

Of course, taking part in the swap meant that I also received three different cookies. It’s such a wonderful thing to receive a box of cookies in the post and the photo below shows them all together. I have Snowflake Sugar Cookies by Gill of Tales of pigling bland, Snowflake Lebkuchen by Victoria of Victoria Sponge, Pease Pudding and Chocolate Cherry Cookies by Becks of 366 Recipe Challenge. Thank you for all the delicious cookies and thank you to Lindsay and Julie for hosting!

Sea Salted Double Chocolate and Marzipan Chunk Cookies {Click for printable recipe}

Adapted from ‘10 minute chocolate chip cookies’ recipe by Hugh Fearnley-Whittingstall in River Cottage Everyday

Makes 12 large cookies

Ingredients

125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium egg, lightly beaten
2 teaspoons vanilla extract
120g plain flour
30g cocoa powder (or more plain flour if you don’t want the actual cookie to be chocolatey)
½ teaspoon baking powder
½ teaspoon Maldon sea salt
40g dark chocolate, chopped into small chunks
40g milk chocolate, chopped into small chunks
75g marzipan, chopped into small chunks

Method

1. Pre-heat your oven to 190°C.

2. Carefully melt the butter in a small saucepan.

3. Put both sugars in a mixing bowl, pour the melted butter over them and beat well with a wooden spoon.

4. Beat in the egg and vanilla.

5. Sift the flour, baking powder and sea salt into the bowl. Beat gently until combined.

6. Add all the chocolate and marzipan chunks and stir until evenly distributed.

7. I used an ice cream scoop to make sure my cookies were evenly sized. Scoop onto a baking sheet lined with baking paper. Leave at least 4cm between cookies as they spread a lot.

8. Place in the oven for around 10-12 minutes and allow to cool before eating.

Enjoy or package up and send to some friends – they’ll love you for it!