Sometimes a little chocolate isn’t enough. Two kinds? Been there. Three sorts? Done that. Four types? Now we’re talking!
For this super simple cookie recipe, I vamped up the chocolate to the the max, with white chocolate, milk chocolate, dark chocolate, and cocoa powder. There’s no such thing as too much chocolate, obviously.
I cut the milk, dark and white chocolate into small chunks. Given that my kitchen was somewhat sweltering (much like the rest of the country), it was like cutting butter and took no time at all. On colder days you could easily pop them into a polythene bag and bash with a rolling pin.
The rest of the ingredients were equally as simple:
And the recipe? Well I adapted this one from my trusty Be-ro book. You can find the online version here.
One of the things I like best about this cookie recipe is that it doesn’t contain any eggs, but still makes beautifully soft, squishy cookies.
The adapted ingredients list:
100g margarine
75g light brown sugar
30ml (2 tablespoons) golden syrup
30ml (2 tablespoons) milk
50g cocoa powder
125g self-raising flour
50g white chocolate
50g milk chocolate
50g dark chocolate
And the method:
- mix all the non-chocolate ingredients together in a big bowl
- add the cocoa and about 3/4 of the chocolate chunks
- roll into small balls, place on a greased baking sheet (or silicon as I used)
- flatten slightly with your fingers, and adorn with the remaining chocolate chunks
I always like to keep some of whatever’s inside, to decorate the top of the cookie, not just for aesthetic reasons, but also because I like the eater to be able to easily see what’s inside. Take for example a cookie I picked up on an event early in the year, “yum, white chocolate chip!”. 2 seconds later I was spitting it back out into my hand as they were actually peanuts, to which I am allergic. Oops. I’m lucky it’s not too serious an allergy and a couple of anti-histamines later I was fine, and lived to cookie another day.
- bake for 7 – 8 minutes at 180 degrees, or more depending on where you want your cookies on the squishy/gooey/crunchy scale
- if you can possibly resist, let them cool completely before eating. There’s something extra special about that combination of chewy cookie and crunchy chocolate.
If by any chance they do last longer than 5 minutes, the cookies are best stored in the fridge in this warm weather, in a sealed container, so they don’t go soggy.
On the other hand, you could just eat one, after another, after another… and give that chocolate craving a big kick!
