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Milk and cookies. It’s one of those magical relationships that just works. These chocolate beauties are crunchy on the outside, with a soft centre and studded with chunks of semi soft milk chocolate. A chocolaty bakers delight.
2 1/3 cups plain flour
¾ cup good quality cocoa
1 teaspoon baking soda
275 grams unsalted butter, at room temperature
2/3 cup sugar
1 cup firmly packed brown sugar
1 free range egg
1 teaspoon vanilla extract
200 grams Whittakers 33% creamy milk chocolate roughly chopped
Preheat the oven to 175°C fan bake.
Cookies: Mix the flour, cocoa, baking soda and salt in a large bowl.
Using a stand mixer with a paddle attachment cream the butter and two sugars, then add the egg and vanilla, mixing well.
Add the flour mixture to this in two stages, mixing well after each addition, until completely incorporated. Finally add in the chopped chocolate and mix well.
Use two spoons or an ice cream scoop to make small balls of dough and place them on baking trays lined with non-stick paper. (Allow space for them to spread slightly, you should get 9 per tray.) Flatten each ball slightly with the back of a fork.
Bake for 15 minutes. Remove and allow to cool completely before devouring and washing down with a big glass of milk.