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So this is now our everyday cookie. It’s become more chocolatey, obviously. It’s also terribly forgiving.

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I offered to take part in cooking week at Molly’s preschool, and decided to do this recipe as it’s easy, and I figured I was bound to win the kids round with chocolate. I knew it would be a bit frantic, as I had Abel in tow and there’d be a dozen or so 3 year olds, all equally overly excited. What I hadn’t bargained for was no scales. Turns out, although baking is always deemed to be an exact science, it doesn’t really matter that much. I used a large spoon to guess ounces, and divvied up the mix to each child’s bowl, then reconstituting post-licking at the end; and the cookies still turned out well. So, would highly recommend this as a fool-proof, fail-safe, but also deliciously yummy cookie recipe. I always have at least 200g of chocolate chips. Obligatory incentive to make it to the end of the recipe.

We also did this with Molly’s ‘best-friend-Ben’ and the not-so-baby-Tom. Went down a treat.

The Recipe

– makes about 12 large cookies

Ingredients

  • 100g/4oz/1 stick softened butter
  • 75g/3oz/ 1/3 cup caster sugar
  • 50g/2oz/ 1/3 cup light muscovado sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 150g/5oz/1 cup self raising flour
  • 2 tsp cocoa powder
  • Pinch of cinnamon powder
  • 120g/4 oz/ 1/2 cup plain chocolate chips

 

Instructions

  1. Preheat the oven to 190 C/Fan 170/ Gas 5
  2. Lightly grease 2 baking trays or use greaseproof paper.
  3. Put soft butter (I melt mine in the bowl as the oven warms) and sugars into a mixing bowl and beat until evenly blended. Add vanilla extract to beaten egg then slowly add to butter and sugar mix with a bit of the flour, beating well between each addition.
  4. Mix in the flour and cinnamon, then cocoa; then fold in the chocolate chips.
  5. Spoon large teaspoons of mixture onto the prepared baking trays leaving room for the cookies to spread.
  6. Bake in pre-heated oven for 8-10 minutes. We like them gooey, so do 8 minutes.
  7. Leave cookies to cool on the baking tray for a few minutes (but not too long or they stick) then transfer to wire racks.

 

Eat with milk or tea or whisky. Yum.

 

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