The trick to these cookies is the use of a bar of chocolate as opposed to chocolate chips. The latter are not only too small, but are also usually sub-standard chocolate (ain’t nobody got time for that). Using a bar requires a little more elbow grease, but results in big chunks of gooey chocolate goodness, and opens the door to a whole world of flavour options as curated by Cadbury’s, Green & Blacks, etc.
These take a mere 10 minutes to cook, but also need at least 30 minutes cooling time, making them ideal for several situations such as:
a) Procrastination – use the cooling time to do that inevitable task, and reward yourself with warm cookies afterwards. You can’t ‘over-chill’, so there’s no excuse to stop early.
b) Entertaining – if you’re not sure when people are arriving, or when people will be in the mood for home-baked goods (spoiler: always), you can get the mixture ready and prepare to become an insta-housewife in just 10 minutes.
c) All other situations.
- 300g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp fine salt
- 170g unsalted butter
- 215g light brown sugar
- 120g granulated white sugar
- 1 tsp vanilla extract
- 2 eggs
- 300g chocolate
- Melt butter, add to the brown and white sugar and vanilla
- Add eggs, beat well
- Add remaining dry ingredients (except chocolate), mix
- Mash up your bar of chocolate by your preferred aggressive method, then fold into mixture
- Chill for at least 30 mins
- Pre-heat oven to 190C/Gas mark 5, grease a baking tray (or use greaseproof paper)
- Blob the dough onto the tray, refrain from large blobs (you cannot underestimate cookie spreadage)
- Bake for 10-12 mins, until the edges are golden brown
- Leave to cool and harden (or, consume when warm and gooey…)
A little side note… my ambitious Christmas blog plans have been thwarted somewhat by an unexpected redundancy and a need to prioritise jobhunting. Sorry for the minimal content currently.