In Which the Cookies Were Overloaded with Chocolate and Other Good Things…

Each one is packed with flavors and interesting textures

Each one is packed with flavors and interesting textures

Just a quick recipe from me for today.  If you seriously love chocolate – as in truly, madly, deeply love chocolate – this cookie is for you.

Demolition Derbies, so named because they’re pretty much a train wreck’s worth of ingredients in every batch, are chock-filled with four kinds of chocolate (cocoa powder, grated white choc, dark chips, and coarse chunks of milk chocolate), nuts, soft almond nougat, oatmeal, and cereal.  You get cookies that are absolutely crunchy on the outside, chewy within, loaded with chocolate goodness, and are utterly addictive.  I daresay their name also fits them because you and your friends and family will be demolishing loads of these goodies in no time flat.

These go down so well with a cold glass of milk, but grown-ups will find these a perfect match for a cappuccino, a mocha, or maybe a dirty chai latte.

Demolition Derbies

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups rolled oats
  • 1 tablspoon unsweetened cocoa powder
  • 1/2 cup whole-wheat flakes or cornflakes
  • 1/2 cup roasted almonds, coarsely chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup coarsely chopped milk chocolate chunks
  • 1/2 cup soft almond nougat, coarsely chopped
  • 1 cup salted butter, softened
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated white sugar 
  • 2 eggs
  • 1 packed cup dark brown sugar

Preheat your oven to 350 degrees / Gas Mark 4.  Line standard-sized cookie sheets with either waxed paper or baking parchment; barring that, you could also use Silpat liners.

Cream together the butter and sugars till light and fluffy.  Whisk in the cocoa, eggs, vanilla, and baking soda.  Add the flour and the oats and mix well until a soft dough is formed.  Mix in the chocolates and the other ingredients until well-combined.

Scoop level tablespoons of the dough onto the prepared cookie sheets and chill in the fridge for 10 – 15 minutes.

Bake the cookies for 18 to 20 minutes, just to crisp up the outsides.  Remove from oven and leave to cool for about ten seconds on the sheets before transferring to a wire rack to cool completely.

Makes approximately 72 (6 dozen) cookies.