Loyal toffee lover Laura Reeves has created the wonderful Walker’s Nonsuch Toffee Chocolate & Raisin Cookies! The perfect family treat, these cookies promise a splendid combination of toffee and chocolate in every bite. Give her recipe a whirl and let us know how you get on!
MAKES ABOUT 25 COOKIES
* 2 tsp pure vanilla extract
* 1 tsp baking soda
* 2 eggs
* 250g plain flour
* Pinch of flaky salt
* 75g granulated sugar
* 230g unsalted butter
* 215g dark brown soft sugar or Demerara sugar
* 80g Walker’s Nonsuch toffee, roughly chopped into little pieces
* 230g milk or dark chocolate, roughly chopped into chunks and shards
* 40g raisins
* Baking tray
* Baking parchment
* Cooling rack
- Heat the butter in a saucepan on a medium heat, stirring occasionally until it foams and browns. This is an essential steps that gives the cookies an amazing flavour.
- Pour the butter in a large mixing bowl and let it cool for 5-10 minutes.
- Add the brown and granulated sugar to the butter and whisk until combined.
- Add both eggs and vanilla, and whisk until the mixture thickens and lightens in colour.
- Sieve in the flour, then add your baking soda and flaky salt, mix until well combined and stir in the chocolate, toffee, and raisins.
- Let the mixture sit at room temperature for at least 30 minutes to enable flour hydration and mixture thickening.
- Line the baking tray with baking parchment and portion out about 25 cookie dough balls onto the tray. Space them closely together because we’re just going to pop them in the fridge to rest for now.
- Place the tray into the fridge, for at least one hour and ideally overnight. The flavours will intensify and the dough with stiffen!
- Ten minutes before you’re ready to bake, pre-heat your oven to 190°c/170°c fan.
- Take the cookie dough balls out of the fridge. If desired, re-shape them and divide them into containers ready to bake in batches.
- We’d recommend baking about 5-6 at a time, giving them plenty of space to spread. Be sure not to flatten your dough balls, as they spread naturally. Any excess cookie dough balls keep really well in the freezer too!
- Bake the cookies for 11-15 minutes and then let them rest on the tray for 5-10 minuets.
- Move them onto a cooling rack for another 10-15 minuets.
- Enjoy the Walker’s Nonsuch Toffee Chocolate and Raisin cookies!