These are indulgent. That classic soft-in-the-middle, chewy-round-the-edges, outrageously decadent and incredibly moreish cookie that you just have to have sometimes! Perfect still warm with an ice cold glass of organic oat milk. Make them classic with chocolate chunks or play around with the flavours. I love switching out the chocolate for spicy slivers of stem ginger. My kids favourite version is white chocolate and raspberry (freeze dried raspberries work best for this although little swirls of raspberry jam don’t go amiss). I sometimes get the Rude Health Strawberry and raspberry granola when I’m not making my own, and stir through some of that for some added crunch and flavour. My husband can’t resist adding a big scoop of peanut butter to the dough when he makes this recipe. Peanut butter and chocolate might just be an unbeatable combination.
What’s your favourite flavour of cookie? Have you made this recipe? Leave a comment below.
- 200g margarine
- 100g soft brown sugar
- 100g caster sugar
- 1 tsp vanilla
Cream the butter, sugars and vanilla together with a wooden spoon in a mixing bowl until it’s light and fluffy. Alternatively you could use an electric stand mixer with the ‘K’ attachment.
Then stir in:
- 250g plain flour (I love using this spelt flour for biscuits and cookies)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
Mix the dry ingredients together to ensure even distribution of the raising agents, then stir them through the creamed mixture in the bowl. Don’t over-mix, stop when the mixture is shaggy.
Then fold in:
Gently fold in the chocolate and milk. I like to keep it dairy free so use a dark chocolate and oat milk. The mixture should come together into a perfect cookie dough. Preheat the oven to 175C.
Scoop and bake:
Scoop out 12 equal lumps of dough onto two lined baking sheets. We sell a brilliant compostable baking paper (or invest in some reusable baking sheets). Ensure each lump of dough has enough space to spread out. Then bake in a hot oven for just 8 minutes or until the cookies have spread out and are just starting to colour around the edges.
Allow them to cool slightly before moving them onto a plate or cooling rack to cool completely. If you try to move them too early they will be too soft and are likely to break. Once they are completely cool you can store them in an airtight container for up to 5 days…as if they will last that long!
If you don’t want to cook all twelve cookies at once, you can refrigerate the dough in one big lump. Or better yet, divide it up and freeze it on a tray. Once the lumps of dough are frozen solid you can tip them into a box or bag in the freezer and take them out a few at a time whenever you have the urge for a freshly baked cookie. Bake them from frozen and just add a couple of minutes to the baking time.