Chocolate nougat cookies (#78)

I recently went to a dinner party where group participation in the joys of cooking for other is encouraged. I’m too much of a control freak about dinner parties myself but I can thank this dinner party for spurring me into making a recipe I’ve had in my back pocket for a while: chocolate nougat cookies!

I adore nougat. I think it was around five years ago that my Nan got into nougat. It was a bit random but it also meant there was boxes of the stuff all around the house, and for that, it meant there was copious amounts for me to familiarise my myself with this glorious combination of sugar and nuts.

I think the thing you’ll find most difficult to find is, hilariously enough, the nougat. (I mean, all the other ingredients I just have around the house anyway). The other reason why I made this one is because my mother happened to gift me a few bars of Waitrose’s almond & hazelnut nougat bars. And I think the addition of whole nuts to this recipe helps!

Massive thanks to Nigellissima for this one.

Good things: if you do it right, you get some gorgeous gooey cookies

Bad things: don’t look at the calories.

Ingredients & requirements:

  • 125 soft unsalted butter
  • 100g caster sugar
  • 75g soft light brown sugar
  • 1 egg
  • 200g plain flour
  • 30g cocoa powder (sifted)
  • 0.5 teaspoons of bicarb of soda
  • 0.25 teaspoon sea salt flakes
  • 2.5 teaspoons of espresso powder
  • 200g of nougat
  • Sunflower oil spray
  • 1 teaspoon icing sugar (for dusting)

Preparation & cooking


  1. Get all ingredients you’re keeping in the fridge out of the fridge (e.g. the butter and eggs)
  2. Line a large baking sheet (or two smaller ones) with baking paper.
  3. Get out two large bowls. In one, add the dry ingredients and then mix them together with a spoon:
    1. 200g plain flour
    2. 30g cocoa powder (sifted)
    3. 0.5 teaspoon of bicarb of soda
    4. 0.25 teaspoon of sea salt flakes
    5. 2.5 teaspoons of espresso powder
  4. Then I’d prepare the 200g of nougat, by chopping it into small 1-2cm cubes. Set it aside on the chopping board if you want.
  5. In the second bowl (which is the one we’ll be working in) add the following:
    1. 125 soft unsalted butter
    2. 100g caster sugar
    3. 75g soft light brown sugar


  1. Now, get out the electric mixer and beat together the butter & sugars until creamy.
  2. Then add the 1 egg and beat it in quickly.
  3. Add the first half of the dry ingredients to the bowl and use the mixer on a low speed to incorporate.
  4. Then, add the cubed nougat to what’s left of the dry ingredients, lightly mix it into what’s there. Then add all of this to the main bowl and continue to combine it on a slow speed. Don’t overdo it though!
  5. Get out a tablespoon measure. Repeatedly spray it with the oil spray, before scooping out the cookie mixture onto the prepared baking sheets.
  6. Once all laid out, bung the oven on for to 180C, and while it’s heating up, store the cookies in the fridge for 30 mins. This will ensure the cookie remains gooey inside after cooking. Make sure there’s a cooling rack ready for afterwards! (Just in case yours lives in the oven most of the time like mine does).
  7. Once ready, take the cookies out of the fridge and bake in the oven for 12-15 minutes. Once done, transfer to the cooling rack and let it cool.
  8. Once cooled, push some icing sugar through a sieve to dust nicely. Serve.


Nigella was indeed correct. Refrigerating these for half an hour before bunging them in the oven means that even after they cool they remain deliciously chewy in the inside. The wonderful chocolate sugary cookie is a joy to behold once you bite into a soft piece of nougat.

I also absolutely love that, apart from the nougat, the whole thing is really a store cupboard creation. Like most cookie ingredients, if you don’t have 90% of the ingredients already in the house, then what are you doing with yourself?!


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