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It’s only blooming Friday already and what a week we’ve all had! We started the week in winter and we’re finishing it in summer – how does that work? It’s rained, it’s been cold, I’ve had my heating back on and it’s been super sunny and hot! I’m hoping the latter stays because I really do fancy a sunny weekend! However, if my wish isn’t granted it’s the perfect opportunity to get in the kitchen and get my bake on! Now, these bad boys are awesome because not only can you use whatever chocolate you have in your house/feel like, but they also make minimal mess and can be whipped up with very little effort at all. They’re also really nice and soft and chewy so what’s not to love come rain or shine!
This recipe was adapted from a recipe from BBC Good Food for macadamia and cranberry cookies but as I had none of those ingredients I free styled and they worked our wonderfully!
– 200g-250g of whatever chocolate you have in your house (I opted for half a bar of Tesco dark chocolate, 100g of dark chocolate infused with orange and almonds and 10 mini dark chocolate Toblerone, however feel free to get experimental and you could try Mars Bars, Milky Way, Dairy Milk basically anything chocolaty and tasty)
– 100g of butter
– 1 egg
– 50g of light or dark muscovado sugar (I used dark)
– 90g golden caster sugar
– 1tsp vanilla extract
– 175g plain white flour
– 1tsp baking powder
– 1tsp of cinnamon (or any other spice you might like)
– 50g of toasted nuts (this is optional but its great for texture. I opted for almonds)
– 50g of dried fruit (this is optional and I left it out)
You can also double the recipe and make LOADS of these as they can be stored in the freezer for whenever you want a baked treat!
Heat your oven to 180C/160C fan/gas 4 and line a couple of baking tins with baking paper.
Break up or chop your chosen chocolate and set to one side.
In a large bowl beat together the butter, eggs, both sugars and vanilla, preferably with an electric hand whisk, until nice and creamy.
Next stir in your flour, baking powder, cinnamon, broken up chocolate and dried fruit to make a nice stiff dough.
Using a tablespoon, a tablespoon measure or a small ice-cream scoop, drop small mounds onto your lined baking trays, spacing them well apart so they don’t melt into each other when baking.
Place your baking trays into the oven and bake in batches for 12 mins until pale golden. Leave them to harden for 1-2 mins on the baking trays, then move to cool on a wire rack.
Now simply enjoy and share!
Beware if you’re like me and want to eat them straight away! The chocolate will be like molten lava so leave for at least 10 minutes before temptation gets the better of you. I ended up with a very attractive burnt lip.
If you want to freeze them, then open-freeze the raw cookie dough scoops on baking trays. When they are solid, pack them into a freezer container, using baking paper to separate the layers. You can bake them straight from frozen for 15-20 mins and make sure you use them within 3 months.