I used to make these cookies all the time, in fact, I’ve been making them so long, I don’t even remember how this recipe came to be. So why does my first batch look like something that came out of my housemates dog?
My faultless recipe is clearly faulty, either that, or my nine year old self is a better cook than me. If she were here right now I’d slap her. What? She’s not real! Anyway, admittedly it’s been a while since I’ve made these (ten years) but surely it’s like riding a bike.
I look down at the burnt little puddles stuck to my baking tray, ‘how can they be burnt AND raw?’ I ponder. Without thinking I plunge my finger into a partially oozy one, it’s as hot as molten lava. I drop the tray and it lands face down on the floor. Of course it does.
Round two. I up the heat, reduce the cooking time, swap plain flour for self raising and use an electric whisk. Having no idea if any of these decisions are the right ones and having eaten most of the chocolate, this was my last chance. However, this time I would be more cautious, I won’t bake and ruin a whole batch of 18, I’ll start with 6.
Burnt! Again!… But at least the butter didn’t separated this time so they looked a little less pooey. Feeling encouraged by the progress, I line up another six and pop them in the oven, reducing the cooking time by 5 minutes. SUCCESS! Chewy, golden, melt in the mouth little roundels of heaven. I knew I could do it. Now all I have to do is not eat another one, I’m on a diet… I hate my life.
Dark chocolate chip cookies
Makes 16-18 cookies / Hands on time 20 mins / Total time 30 mins / V ❄
125g salted butter, at room temperature
125g golden caster sugar
2 heaped tbs condensed milk
50g Green and Black’s Organic 70% Dark Chocolate, roughly chopped
½ tsp vanilla extract
150g self-raising flour
Sea salt flakes
1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4. Using an electric whisk in a large bowl, cream together the butter and the sugar until light and fluffy. Add the condensed milk and the vanilla extract and continue to whisk until incorporated.
2. On a chopping board using a large knife, roughly chop the chocolate. Add to the mixture and sift the self raising flour over the top. Using a wooden spoon, mix together by hand until you have a well incorporated cookie dough.
3. Line two baking trays with baking paper and using a teaspoon, scoop up a ball of the dough, roughly the size of a walnut. Roll the dough in your hands until you have a ball and place on the baking tray. Space the cookie dough out evenly (be sure not to over crowd the baking trays, the cookies will expand in the oven).
4. Using the back of a tablespoon, press down on each ball gently to squash it out a little to help form a round disk. Bake in the oven for 8-10 minutes. Cool slightly on the tray, before carefully transferring to a cooling rack using a spatula. Sprinkle with a tiny pinch of sea salt flakes and serve with a good cup of tea.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
❄ – The cookie dough is suitable for home freezing. Roll into a sausage shape and wrap in a few layers of clingfilm. Consume within 3 months.