Everyone should have a good cookie recipe – this is ours. They’re big, they’re brash, they’re bold; they’re absolutely crammed with chocolate.
A couple of things. First, don’t cut corners on the part of the recipe where you mix together the sugars and butter. Spending a bit of time on this process will give you that chewy texture and almost meringue like, desirable crust.
Secondly – they're best cooked from frozen. There’s a bit of alchemy that happens here that’s so worth it. Also, who doesn’t want ready-to-bake homemade cookies in the freezer? And they’re too tempting to eat in one go, so this step will help you control your urges!
We’ve filled ours with Great British Food Award-winning milk chocolate thins from Firetree, which take every bite to the next level.
This recipe is also delightful baked individually in little cast iron dishes, served as a pud with ice cream on top.
Ingredients (makes 6-7)
- 115g unsalted butter, softened
- 100g dark brown sugar
- 60g caster sugar
- 115g plain flour, sifted
- 80g self-raising flour, sifted
- 50g cocoa powder, sifted
- ½ tbsp baking powder
- Large pinch bicarbonate of soda
- ½ tsp sea salt
- 2 large eggs, beaten
- 175g dark chocolate chips
- 50g white chocolate buttons
- 6-7 large chocolate buttons
Method
1. Prepare a shelf in your freezer so you can easily fit in a large plate or tray. Line a small tray or plate with greaseproof.
2. In a food mixer or with an electric hand whisk, blend together the sugars and butter until really creamy – this could take 5-10 minutes.
3. Now add the flours, cocoa powder, raising agents and salt, and combine to rubbly breadcrumbs, Add the eggs and beat in. Finally, fold through the dark chocolate chips and white chocolate buttons.
4. Weigh the mixture out into approximately 125g balls. Flatten each one, press a large chocolate button in the middle, and form the dough around them to seal. Pop on your prepared tray or plate and freeze for at least two hours. At this stage, they can be bagged up and kept in the freezer, ready to bake, for up to six months.
5. When you’re ready to indulge, pre-heat the oven to 180C for 20 minutes. Line two baking sheets and spread the cookies across them, giving plenty of room between each. Bake for 18 to 20 minutes, and leave to set for at least 15 minutes before attempting to eat (the level of goo means they’ll crumble if you attack them too soon).
