Category Archives: Chocolate Chip Cookies

Nutella cookies with a molten centre

1911705_10154810436770360_7235446142187023379_n    10368238_10154810436755360_3565068139739469069_n


1 cup of Nutella (280g or 10 oz)

1 cup of plain flour

1 egg

Extra Nutella for stuffing the cookies (approx 12 teaspoons is needed)


To start line a tray with grease proof paper (baking paper), and place onto the paper approx 12 teaspoons of nutella (ball shaped if possible), freeze for 1/2 hour or until firm. (This just makes the nuella easier to handle when stuffing the cookies).

In a large bowl mix 1 cup of Nutella and  1 egg. Then add 1 cup of flour, and mix to combine (it will be thick).

Roll out 1-2  teaspoons of cookie dough in the palm of your hand and then flatten. Place onto a lined baking tray. Place a frozen ball of nutella in the middle of this cookie dough. Take a second lot of cookie dough (1-2 teaspoons approx), roll in the palm of your hand and again flatten. Place it on top of the frozen nutella, and press the edges of the 2 cookies to seal them, as you would if making ravioli.

Repeat the process until all of the dough is used, i found it only made approx 10-12 cookies.

Bake for 6-8 minutes.

This was such an easy cookie to make, it only has 3 ingredients! The frozen nutella was a revelation, it was much easier to handle to stuff the cookies, and frozen nutella tastes great I’ve discovered! The cookies were a bit crumbly when first out of the oven, i found them easier to handle after i’d left them to cool, and came back to them a couple hours later. The molten lava centre is delicious, and even though i made them on Sunday there are no cookies left today for school lunches.

Cookie rating: 3 out of 5


The original recipe can be sourced from:





Chocolate chip cookies


Well it’s been a few weeks since i made some chocolate chip cookies. I needed to make a batch on Sunday for school lunches as  Miss 7 has returned to school this week.

I’d just got out the book “A good baking day – 500 recipes from the kitchens of Rural women new zealand” from the library, so i leafed through that and came across the “Best-ever chocolate chip cookies” recipe. With a title like that how could i not try them!


75 g butter

1/2 cup white sugar

1/2 cup brown sugar

1 large egg

1 cup pain flour

1/2 baking soda

100 g of dark chocolate chopped


Preheat oven to 180 degrees Celsius. Line biscuit tray with baking paper

Melt butter until just liquid, remove from the heat. Add both sugars adn egg, and beat with a fork. Sift flour and baking soda and add with chocolate chips to the butter mixture, stir until well combined.

Place teaspoonfuls on baking tray, leave room for biscuits to spread. Bake for 8-10 minutes, or until golden brown. Transfer to a cooling rack.

So did they live up to the “best-ever” description? They are a 3 star recipe. They are more a crunchy cookie, rather than chewy, and  they ended up being enormous, boy do they spread. The kids enjoyed them in their lunch box, but i wouldn’t rave about them.

Cookie rating index

Edmonds Afghan Biscuits

Since Miss Lucy is away and has given me free range of this gorgeous blog I thought I would stray slightly from chocolate chip cookies.

Now I am a ‘there is never enough chocolate in the world’ kind of girl so I thought I would make afghan biscuits for our day trip tomorrow to The Auckland Art Gallery – more on that later.

For those that are not familiar with Afghan cookies they are a chocolate cookie with cornflakes (yip I said cornflakes!) and they are traditionally topped with chocolate icing and half a walnut – the main consumers of this batch of biscuits will range in age from 9 to 13 years old therefore  I decided to top mine with sprinkles.

Edmonds Afgan Biscuit


The Edmonds Cookbook is very common in New Zealand, there wouldn’t be too many households with out one. It was first published in 1908 and has sold over 3,000,000 copies. My cookbook has loose pages and food splatters and watermarks on just about every page it is much loved! I have fond memories of sitting on my Grandmas bench top while she cooked dinner snacking on these biscuits for afternoon tea and watching her cook.


200 grams softened butter

1/2 cup of white sugar

1 1/2 cups Champion (a brand name) standard plain flour

1/4 cup of cocoa powder

2 cups of cornflakes

chocolate icing (will note my icing recipe below)

walnut halves (or sprinkles in my case)

Cream butter and sugar until light and fluffy. Sift flour and cocoa powder. Stir into creamed mixture. Fold in cornflakes. Spoon mounds of mixture on to a greased oven tray (I used baking paper) gently pressing together. Bake at 180 degrees Celsius for 15 minutes or until set. When cold ice with chocolate icing and decorate with a walnut if wished.

Makes 30

This can also be made into a slice by pressing into a 20 x 30 cm slice tin. Bake at 180 degrees c for 25 minutes and again ice when cold.

My icing recipe.

25 grams of softened butter

1 cup of icing sugar

2 level tablespoons of dark cocoa powder

warm water

mix butter, icing sugar and cocoa with a hand mixer and add just enough warm water to get a thick consistency that can be spread on the biscuits with a knife.

Top with sprinkles and enjoy.

These school holidays The Auckland Art Gallery is playing Studio Ghibli animae films every week day at 130pm, tomorrow we are going to see ‘Kiki’s Delivery Service’. The gallery also has an installation Olafur Eliasson – The cubic structural evolution project which consists of thousands of white lego bricks and visitors are encouraged to build a cityscape so everyday the installation is different. The kids loved the lego when we went on Monday, we also watched My Neighbour Totoro which is a gorgeous film. Pop along if you are in Auckland the viewings and lego installation are both free to the public.

Click through here to see what’s on at the gallery now: The Auckland Art Gallery Whats On

Well I must bid you goodnight as I have just realised it is after midnight so that trip to the gallery is in fact today. Better catch some beauty sleep before the kiddos are up and about.

Jada xx

The Sugar Hit’s Chocolate chip and Pretzel Cookie

Chocolate Chip cookies are my favourite cookie in the whole world, so i was super excited to see the Sugar Hit’s Chocolate Chip and Pretzel Cookie recipe on her blog The Sugar Hit blog is amazing and i highly recommend it.

I emailed the lovely Sarah from the Sugar hit who very kindly agreed to let me use her recipe on my blog. This is one amazing cookie folks! It’s actually even better the second day if you can wait that long. In my household the first batch went in less than 24 hours, so i had to make a second lot for school lunches. It was loved by all ages, my children who are 7 and 4, my niece and her boyfriend who are 19, and me (i won’t reveal my age)  The cookie is soft and chewy, yet the pretzel pieces add texture, crunch and some saltiness, which balances out the dark chunky chocolate. This is definitely a 4 star cookie.

10610679_10154668568350360_7756761744010381826_n      10523212_10154668567525360_521189784901917790_n

Chocolate Chip Pretzel Cookies by the Sugar Hit (Sarah Coates)
Prep time 20 mins
Cook time 12 mins
Total time 32 mins
Serves: 15
  • 1 stick (115g) butter, at room temperature
  • 2 tbsp caster sugar (superfine sugar)
  • 2 tbsp demerara sugar (turbinado sugar)
  • 1 cup (225g) brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1¾ cup (260g) flour
  • ½ tsp baking powder
  • 1 cup salted pretzels (approx 100g), plus extra for topping.
  • 8 oz (200g) dark chocolate, chopped (I used Lindt 70%)
  1. Line 2 baking sheets with non stick baking paper, and preheat the oven to 350F/175C.
  2. Place the softened butter and all the sugar into a bowl and cream together for at least 5 minutes. It should be very soft and visibly lighter in colour.
  3. Scrape down the bowl and add in the egg, and then beat again until the egg is completely incorporated. Scrape down, add the vanilla and beat again.
  4. In a small bowl stir together the flour and baking powder, and then gradually add the flour to the butter mixture, stirring slowly until the flour is almost completely incorporated.
  5. Crush the pretzels in your hands gently, just to break them into about fourths, but no need to be precise. Add them into the dough, along with all the chopped chocolate.
  6. Fold the dough together with a wooden spoon or spatula just until everything is incorporated and the chocolate and pretzels are evenly distributed.
  7. Scoop ¼ cup sized portions of dough out, and roll them gently in your hands before placing them onto the lined baking sheets. Make sure there is plenty of room between the cookies, because they spread to at least twice the size of the dough balls.
  8. Place a whole pretzel onto each dough ball and press gently to slightly flatten the cookie, and embed the pretzel in the dough.
  9. Bake the cookies for 12 minutes, rotating the trays half way through baking. They will spread, and be set at the edges, but still look a little gooey in the centres. Leave to cool on the trays, and then eat them; a glass of milk on the side is mandatory.

I highly recommend them, they are delicious!

Cookie Rating         cookie1   index
Thank you Sarah!

Enjoy x

Chocolate Chip Cookies

My mission in life is to find the worlds best chocolate chip cookie recipe.

I love chocolate chip cookies, they are my favourite sweet treat to have mid afternoon with a nice cup of tea. I prefer chewy cookies to hard and crunchy, and I like to use good chocolate in them, I’ll use Lindt 70%  or Whittaker’s and cut up a block of chocolate instead of using chocolate chips.

So I thought I’d share with you some of the recipes I’ve been trying out.

Today’s Cookie is from the Bake by Allyson Gofton cookbook



175 grams butter, softened

3/4 cup brown sugar

3/4 cup sugar (caster is good)

2 eggs

2 1/4 cups flour

1 teaspoon baking powder

2 cups chocolate chips

She suggests the recipe makes around 30 cookies, but i make pretty big cookies so I only get around 15 cookies.

Preheat the oven to 180 c. Line 1-2 trays with baking paper.

In a large bowl, beat the butter and sugars together until very light and creamy.

Add the eggs one at a time, beating well after each addition.

Sift the flour and baking powder together over the creamed mixture. Sprinkle over the chocolate and stir together.

Roll dessert spoons of the mixture, leaving room for the biscuits to spread

Bake in a preheated over for 20 minutes or until the biscuits are beginning to brown lightly around the edges and are firm to touch.

Transfer to a cake rack to cool. Store in an airtight container.

My children love these cookies in their school lunches.

Cookie rating rating (out of 5):index