This post should come with a health warning. You will want to eat a lorry-load of these once you have tasted them. They are soooooooooooo yummy but oh so sugary, your teeth will not thank you for eating these. Then again, there are always dentures!
My sister got me hooked onto these little delights and I hassled her for the recipe. They are so easy to make. Seriously easy. Don’t believe me? Read on…
- 110g softened butter
- 200g soft light brown sugar
- 1 egg
- 2 drops vanilla extract
- 165g plain flour
- pinch of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 30g cocoa powder
- 100g milk choc chips
- 100g white choc chips (I used the left over chocolate from my double chocolate loaf cake and just cut it into chunks.)
- Preheat your oven to 190C/375f/Gas Mark 5. Whilst you’re at it, line baking trays with baking paper.
- Start by creaming the butter and sugar together until combined. It doesn’t need to be light and fluffy.
- Stir in the egg and vanilla extract and mix well. (It will look like it’s curdled, but don’t worry. Give it another quick whisk and it will come together.)
- Add the flour, salt, baking powder, bicarbonate of soda and cocoa powder and mix well. The dough will be very stiff (your arms will forgive you eventually)
- Add the chocolate chips and mash everything in with a wooden spoon.
- Divide the mixture into balls. I made 16 smallish cookies but my sister said it was supposed to make 9, although they would be massive!
- Space the balls out on the baking trays but don’t flatten them!
- Bake in the oven for 10-12 minutes. I would take them out at 10 minutes so that they’re nice and gooey in the middle.
- The cookies should have a cracked top and will be very soft. Remove them from the oven and leave them on the baking trays to cool and harden.
One word. Delicious.