Hello! Another recipe post has finally arrived!
Now I know, once again I am not posting a gluten-free recipe. It’s for the best though as it means I won’t eat all the goodies I bake, especially when I’m on my own! However, I found this recipe in one of my Great British Bake Off (GBBO) recipe books that my boyfriend wanted my to make – and my god are they good! I have made them a couple times now and all have loved them (although might have made myself become the work’s baked goods maker!).
It is a long recipe as the dough needs to rest in the fridge before cooking etc. but its shown me to be worth it as so many people have enjoyed them. I will have a link to the book if I can find one for you to look at yourself but I have it written down below if you can’t wait! I know I have so far only posted other people’s recipes but I am still very much an amateur baker and so haven’t expanded into making my own recipes – yet!
Below is a copy of the recipe that was created by Dylan Bachelet a contestant on GBBO in 2024, that is in the cookbook: The Great British Bake Off: Comfort Bakes , which is full of many more delicious recipes I am excited to try!!
Recipe:
Ingredients
- 250g unsalted butter
- 200g light brown soft sugar
- 100g caster sugar
- 2 eggs, beaten lightly
- 325g plain flour
- 20g milk powder
- 1tsp baking powder
- 1tsp ground cinnamon
- 2tsp instant espresso powder
- 1/4tsp salt
- 175g dark chocolate chopped (roughly 1.5cm irregular pieces)
- 100g milk chocolate chopped (roughly 1.5cm irregular pieces)
Instructions
- Melt the butter in a pan over medium-low heat until the milk solids separate, butter is browned and has a nutty aroma. Remove the butter from the pan into the bowl you will use to make the dough and leave to cool. Then chill in the fridge to solidify (around 20 mins, mine usually takes a bit longer!)
- Once butter is solid, add both sugars to the bowl and mix until light and creamy. Gradually, add the eggs, beating well between additions. (scrape sides if need be!)
- Sift flour, milk powder, baking powder, cinnamon, espresso powder and salt into the bowl and mix until all is incorporated.
- Fold in both chocolate pieces in until evenly distributed.
- Cover the bowl and leave dough to rest in the fridge for 2-24 hours (overnight is preferred – I’ve only ever done the 2 hours minimum and they still come out great!).
- When ready to bake, heat the oven to 180°C/160 fan°C/Gas 4.
- Shape the dough into 50(ish)g balls, which makes around 20 cookies, and place onto lined trays leaving space between them to spread!
- Bake cookies in batches of around 14 minutes per batch, until they are golden brown at the edges.
- Leave to cool for 5 minutes on the tray and then transfer to wire rack to cool completely.
Cookies will keep for up to 3 day in an airtight container.
Well there you go! Again this is not my recipe I have just created a digital version of it to make it more easily accessible as …’s recipe is absolutely amazing! I hope you enjoy them as much as work and my boyfriend has enjoyed them! As promised below are link(s) to the book, and … .
Waterstones: https://www.waterstones.com/book/the-great-british-bake-off-comfort-bakes/the-the-bake-off-team/9781408733943
GBBO: https://thegreatbritishbakeoff.co.uk/shop/
Please enjoy your time here, you are always welcome here.
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