9
James Martin Stand Mixer
RECIPES
DOUBLE CHOCOLATE NUT COOKIES
Serves 6
150g unsalted butter at room temperature
85g caster sugar
85g demerara sugar
1 large egg
170g flour
½ tsp bicarbonate of soda
Pinch of salt
70g dark chocolate, cut into chunks
70g white chocolate, cut into chunks
100g nuts, roughly chopped
(pecans, peanuts or toasted hazelnuts)
1. Pre-heat the oven to 170°C.
2. Using the James Martin Mixer, cream together the butter and sugars in the
small mixing bowl, then beat in the egg.
3. Sift together the flour, bicarbonate of soda and salt, and add to mixture.
Stir in the chocolates and nuts.
4. Place heaped teaspoonfuls of the mixture on greaseproof-lined trays,
leaving a good amount of space between each one.
5. Bake for 6-8 minutes, until tan-coloured and puffy, then take out the tray
and bang it on a worktop to knock out the air.
6. Return it to the oven for about 6-8 minutes until the cookies are golden
brown.
7. Take out of the oven, and again bang the tray on a worktop. Leave the
cookies to cool on the tray, then store in airtight jars for up to a week.
