Tag Archives: chocolate chips

Enriched dough rolls with chocolate chips (bread machine)

These came about trying to make chocolate chip brioches for my youngest who is obsessed with them. M&S does the best shop bought ones – most leave a really weird taste in your mouth. But we no longer have a local M&S (thanks Stuart Rose)  and anyway, shop bought bread-products are nearly always full of other ingredients I neither recognise nor welcome.

These aren’t strictly speaking brioches – there just isn’t enough butter or eggs to really warrant the name – but they are a lovely little enriched breakfast bread that’s a bit more exciting than bread, but with very little sugar. I promised my youngest I’d make her some brioches, but when the time came, I had very little time and was slightly awed by traditional brioche recipes which involve massaging an entire packet of butter into dough. Plus we were in the middle of jigsaw making and I didn’t want to “splinter off” as my youngest puts it, and start mucking about with dough when she is happy with shop bought. So I looked at my trusty Panasonic bread maker recipe book which is 20 years old; the newer models have actual recipes for brioche bread which I shall attempt anon, and also a special cycle for them which adds half the butter during the cycle. Mine didn’t, but it had a recipe for enriched bread dough. I tweaked it slightly, threw everything save for the chocolate chips into the machine – although I could have put those in too (if you put them in, put them in at the beginning with everything else not in any fancy dispenser drawer as they may melt and get stuck).

It was so easy. Ingredients in bread pan, dough cycle (which is 2hrs 20mins on mine), during which you can do a jigsaw, out, knead in about 80g of chocolate chips, shape into eight rolls – put on baking parchment, cover with cloth, prove in fridge overnight.

In the morning: oven on to 220C, little buns brushed with a bit of milk, baked for 10 mins. Eaten for breakfast. Delicious. I ate three just for testing purposes.

What you need

half a teaspoon of dried yeast (I use Dove’s Farm)

250g strong white bread flour

1 teaspoon of caster sugar

25g butter

1 tablespoon of milk

half a teaspoon of salt

1 egg

85ml water

80g chocolate chips

 

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Hugh’s ten minute cookies

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I don’t know why I haven’t posted this recipe before. Its is the most made biscuit recipe in our house and the most loved. I prefer these biscuits with nuts added, too (macadamia, hazelnuts or almonds, lightly toasted, lend themselves particularly nicely, I think) but although my children go mad for nuts as a separate snack, they prefer these biscuits with just chocolate chunks added.

I do confess, here, to having packets of ready made chocolate chunks in the cupboard, because chopping chocolate is one of my least favourite things. But if you like really big chunks of chocolate, or are really precious about the sort of chocolate you use (as I am for presque everything else) then best to choppahoppa the chocolate yourself. However, I get a rather perverse pleasure from snipping open a packet of chocolate chunks and just chucking them in.

The added bonus these cookies have is that you don’t have to wait for the butter to soften to room temperature – you melt it – before you can start mixing, so these really are super quick to make. They’re still biscuits. Not broccoli, but at least you know they’ve not got hydrogenated fats in them or other crap.

I’ve adapted Hugh Fearnley-Whittingstall’s original recipe by upping the chocolate needed (he originally asked for 100g, but I like a chunk or a chip in at least every second bite) and I add at least half wholemeal plain flour. I’ve made these with all wholemeal flour and you really can’t notice, it just lends a certain, lovely, nuttiness. But in order not to get too worthy, the best approach is probably half and half, which is what the recipe asks for here.

So this is what you need:

125g unsalted butter

100g granulated or caster sugar *

75g soft, light, brown sugar *

1 egg

2 teaspoons of vanilla extract

150g of plain flour in total. I use 75g white and 75g wholemeal

(I have also made these with 50g white, 50g wholemeal and 50g ground oats and they were delicious)

half a teaspoons of baking powder

A pinch of sea salt

150g chocolate (I use half white, half plain)

[If so wish, 100g toasted macadamia/hazels/almonds]

Preheat the oven to 190C (I use fan on 175 I have to say)

Gently melt the butter. You really do want to be gentle and take it off just as soon as it’s melted. If gets too hot then let it cool slightly before using it. Otherwise the chocolate will melt before you even get the mixture into the oven.

Put the butter into a mixing bowl and to it, add the two types of sugar. Mix together. Now add the egg and teaspoons of vanilla essence. Now mix in the flour, baking powder and salt. When all well blended gently stir through the chocolate chips (and nuts if using).

Onto lined with baking paper biscuit trays, put a tablespoon of mixture per biscuit. I sometimes make these giant, and sometimes make them small. So see how you feel. Leave good space in between. I get about six onto my baking tray when I go large with these. I couldn’t possibly tell you how many these make exactly, since I vary the sizes and often a number of them get eaten before they’re completely cooled, but I’d say about 14-18. As a rough guide.

Bake for 7-9 minutes. If you like them crispy then bake for longer. I like mine chewy so take them out after seven and leave them to cool on the tray for a bit (or slide carefully – baking sheet and all – onto a cooling rack).

That’s it. Now all I need is a really nice cookie jar.

* I like to experiment with cutting down the amount of sugar in things. Sometimes you just can’t though because something magical goes on with certain proportions of sugar/butter/flour. But. I have made these with just 100g of sugar – 50g granulated/caster and 50g of soft brown – and they are delicious and, I think, plenty sweet enough. The consistency changes slightly though. Give it a go and see what you think.

note:  you don’t have to bake these all at once. The mixture will keep for a good few days in the fridge and you can put spoonfuls onto a baking tray and have fresh cookies on the table in minutes. That way you can have freshly baked over more days.

I add a substantial amount of nuts to this mixture for when I make them for grown ups. Roasted, chopped, almonds and hazelnuts work best. I also put the mixture in the fridge as this gives me thicker, squidgier biscuits which I like.

I now have a nice cookie jar.