Close up a stack of double chocolate nougat cookies, with baking paper in between the cookies. Chocolate chips and a cookie with a bite taken out in foreground. Glass cup of espresso and further stack of cookies in background.

Chewy Chocolate Cookies with Nougat

Soft and chewy double chocolate chip cookies, with chunks of melty, chewy nougat. This recipe makes 20 cookies! You can also freeze the cookie dough balls and cook individually if want snacks on hand for one.
Course Cookies, Snacks
Cuisine American, British
Prep Time 15 minutes
Cook Time 10 minutes
resting time 2 hours
Total Time 25 minutes
Servings 20 cookies
Author Nicky Corbishley

Ingredients

  • 240 g plain (all purpose) flour
  • 35 g cocoa powder sifted
  • 1 tsp instant espresso powder
  • 1 tsp bicarbonate of soda
  • 1.5 tsp cornflour (cornstarch)
  • ½ tsp salt
  • 180 g unsalted butter softened
  • 200 g light brown muscavado sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 150 g plain nougat chopped into small chunks I use pink and white nougat
  • 85 g milk chocolate chips

Instructions

  • Place the flour, cocoa powder, espresso powder, bicarbonate of soda, cornflour and salt in a bowl and mix together.
  • In a separate large bowl, beat together the butter and sugar until creamy. Add the egg, egg yolk, vanilla extract and almond extract. Whisk again until combined. Now add the flour mixture and fold everything together using a wooden spoon.
  • Add the nougat and chocolate chips and mix again. Cover and chill for at least 2 hours (up to 2 days), to allow the flavours to develop, and the dough to firm up (stops the cookies from spreading too much during baking).
  • Once the dough has chilled, pre-heat the oven to 170C/325F. Line 4 large baking trays with baking parchment or silicone baking mats (you can bake in batches if you only have one or two trays). Take the cookie dough out of the fridge and scoop out a heaped tablespoon full. Roll the dough into a ball with your hands, then squeeze the ball slightly to form a slight cylindrical shape. Place, standing up on the baking sheet (this shape also helps to ensure thicker cookies). Repeat until you have used all the dough – you should get 20-22 cookies, approx. 5-6 on each baking sheet.
  • Place in the oven and cook for 10 minutes. Take out of the oven and leave to cool completely on the baking tray (if you try to remove too early, the nougat will stick). Once cooled, remove with a spatula before serving.

Notes

Make ahead: These cookies taste better when the dough is made ahead. Refrigerate the dough for minimum 2 hours and up to 2 days, then roll into balls (or you could refrigerate for 2 hours, roll into balls, place on a covered tray and refrigerate again for a further day or two)
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Freezing Cookie Dough: Once you've refrigerated and rolled the dough into balls, place on a tray and freeze (try not to let them touch). Once frozen, transfer to a sealed bag or covered box. Store for up to 3 months. Cook from frozen. I sometimes add an extra minute to the cooking time, but this isn't essential.
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Storing Cookies: Cover and store at room temperatre for up to 4 days.
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Nougat: Although I use soft pink & white nougat, any soft nougat will do. You could even use one with nuts in if you like!
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Different flavour options: 
  • White Chocolate and Cranberry – replace the cocoa and espresso powder with 60g (1/2 cup) plain (all-purpose) flour. Replace the nougat and chocolate chips with dried cranberries (115g/1 cup) and white choc chips. Replace the almond extract with an extra teaspoon of vanilla extract
  • Chocolate Orange – replace the cocoa and espresso powder with 60g (1/2 cup) plain (all-purpose) flour. Replace the nougat  with the zest of two oranges. Replace the almond extract with an extra teaspoon of vanilla extract.
  • Rolo/Caramel stuffed Chocolate Cookies – Don’t use the nougat, chocolate chips or almond extract. Instead roll the cookie dough into balls, flatten into a disc and place a Rolo in the middle of each disc. Wrap the disc around the Rolo to create a ball. Once cooked and cool, drizzle a little melted chocolate on top.
  • White Chocolate dipped Pistachio Cookies – replace the cocoa and espresso powder with 60g (1/2 cup) plain (all-purpose) flour. Replace the nougat and chocolate chips with roughly chopped pistachios (120g/1 cup) Replace the almond extract with an extra teaspoon of vanilla extract. Melt 200g white chocolate, and half dip the cooked and cooled cookies before leaving the chocolate to set.
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Nutritional Information is per cookie.

Nutritional Information

Calories: 208kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 195mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 260IU | Calcium: 22mg | Iron: 1mg
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