Chocolate and Brazil Nut Cookies

Chocolate cookies on a plate

Chocolate cookies on a plate

Lots of Fairtrade ingredients in these – sugar, cocoa, chocolate, brazil nuts, and possibly cinnamon and vanilla extract as well. And they are gorgeous. This recipe is from Dan Lepard, published in The Guardian, 4th. December, 2010


  • 125g unsalted butter, softened
  • 225g light soft brown Fairtrade sugar (or other brown sugar)
  • 1 tsp Fairtrade vanilla extract
  • 1 medium egg
  • 25g Fairtrade cocoa
  • ¾ tsp ground Fairtrade cinnamon
  • 175g plain flour
  • ½ tsp bicarbonate of soda
  • 200g milk or dark Fairtrade chocolate, chopped roughly into big chunks
  • 150g Fairtrade brazil nuts, cut into quarters or smaller

Note: we would suggest the following modifications

  • As they are very sweet, you can reduce sugar to 175g if using dark chocolate, 150g if milk chocolate.
  • Possibly reduce quantity of chocolate to 150g


  • Put the butter, sugar and vanilla in a bowl and beat until smooth.
  • Beat in the egg, then stir in the cocoa and cinnamon.
  • Add the flour and soda, work until combined, then mix in the chocolate and nuts.
  • Spoon balls off dough the size of a ping-pong ball (or smaller for mini-cookies) about 3 cm apart on a  non-stick baking sheet.
  • Put in pre-heated oven at 180C (160C fan-assisted) or gas mark 4 and bake for eight to ten minutes for smaller cookies, twelve to fourteen minutes for regular ones. Leave to cool on the tray for a few minutes, then transfer to a rack with a spatula.
  • Once cold, store in an airtight container.

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