Well it was a day of cooking today – along with a lemon cake and these cookies I also made chocolate pancakes and butternut squash curry for tea! This is one of my favourite cookie recipes as they have a nice crunch with a little bit of chew. I have used low fat spread in the past – big mistake! Don’t use low fat spread, they don’t work. Also don’t cook them for too long and allow them to cool a little before scooping them out of the trays. This makes about 28-30 cookies depending on how large you want them!
250g plain flour
1 1/2 tsp bicarbonate of soda
large pinch of salt
170g melted butter
220g soft brown sugar (TBH you could probably cut this a bit because these are mega sweet)
100g granulated sugar
1/2 tbsp vanilla extract (optional)
1 medium egg
1 egg yolk
300g of dark chocolate chunks (I don’t tend to use milk or white chocolate because they are just too sweet)
- Melt butter in microwavable bowl. Add vanilla extract, egg and extra yolk. Mix.
- Add the sugars, flour, bicarb, salt and chocolate and mix to form a soft dough.
- Take chunks of the mixture (about table tennis ball size or smaller are fine), roll briefly into a ball and place on a lined and greased baking sheet. Squash slightly. Leave plenty of room between each one.
- Bake for 15 minutes at fan 160 oC.
- Leave to cool slightly (5-10 mins) then use a fish slice to remove from the tray.
- Cool on a wire rack then eat!