Over the past few weeks I have made three different variations of these cookies. They are delicious and fantastic with a cuppa any time of the day. I have to admit they are also pretty calorific, but any weight gain will be shed hopefully in the late summer months when we are all allowed outside again.
I have been making this recipe for many, many years on and off, and if you like a gooey cookie then this will be perfect for you!
I am pleased to say that all three of my sons have also been baking these recently with varying degrees of success. Harry seems to have mastered the recipe and I think he is basically living on cookies. He also knows the recipe off by heart which indicates to me that he’s used it a lot 😉
85g unsalted butter/cooking marg/plant-based spread
(I have been using the plant-based spread and it works brilliantly)
85g caster sugar
85g soft light brown sugar
170g self-raising flour
Dash of vanilla extract
Pinch of salt (not necessary unless you have used unsalted butter)
100g chunks of chocolate
Options – the chocolate can really be anything, I have made these with chopped up Cadbury Dairy Milk, Fudge, Twirl, plus basic range chocolate from the supermarkets. Try to have a mix of big chunks and smaller chunks. You can use more than 100g if you want more chunks in each cookie. If you don’t have both types of sugar this will also work with granulated sugar.
- Cream the butter and the sugars with the vanilla until light and creamy
- Beat in the egg
- Fold in the flour and salt (if using)
- Add the chunks of chocolate and stir in well
- Prepare several baking trays with parchment paper
- Add overloaded teaspoon size blobs of mixture to the trays – space well (see picture) because the mixture will spread
- Bake at 170ºC (Fan) for 10 minutes – do to overtake. The cookies will still be soft. Gently pull the sheet of parchment onto a cooling rack without moving or touching the cookies
- Allow to cool before moving the cookies. Then make a cup of tea and enjoy!!
I’d love to know if you make these and how/if you have adapted the recipe. Please let me know in the comments.