Leftover nuts and selection box chocs both get a new purpose in this straightforward cookie recipe – great for the kids (big or little) in the family. These selection box choc chip cookies will be gobbled up in no time, giving the unwanted chocolates at the end of the box a whole new lease of life. You can freeze the dough for these selection box choc chip cookies after rolling it into a log, then just defrost and slice when the craving hits, and you’ll have a batch of freshly baked cookies studded with confectionery treats in no time at all. You can use any type of chocolates you like to make these cookies, but we found throwing in a few with softer or caramel centres adds a little something special. The nuts add a lovely crunch and depth of flavour to our selection box choc chip cookies, but can simply be omitted if you have any allergy sufferers.
- 225g salted butter, softened
- 75gg caster sugar
- 160g light brown sugar
- 1tsp vanilla paste
- 2 eggs
- 350g plain four
- 350g leftover selection box chocolate, roughly chopped
- 100g mixed nuts
In an electric mixer beat the butter, sugars and vanilla together until light and creamy, about 5 mins.
Add the eggs and beat until combined. Add the flour and mix briefly, until just combined. Add the chocolate, reserving a handful, and combine.
Roll the cookie dough into a 35cm long sausage shape in clingfilm, Refrigerate until firm.
Preheat the oven to 190C/ Gas 5. Blitz the nuts in food processor.
Remove the cookie dough from the fridge and roll in nuts. Using a sharp serrated knife cut 5mm thick slices.
Place cookies on lined baking tray and scatter over the reserved chocolate chocolate. Bake for 12 mins, or until golden round the edges.
Serve warm or cool on tray before serving.