Wednesday, 3 June 2015

The Most Chocolatey of Cookies

♫ Come my little friends as we all sing a happy little baking song
Merry little voices singing clear and strong
Come and roll your sleeves up, so to speak, and pitch in
Baking cookies in the kitchen as we sing along 

These cookies are literally one the best and easiest things I've ever made! I believe it's a recipe from Tanya Burr, but I saw it on a Zoella vlog, so I thought I'd try my hand at them. The best thing is that you can use any type of chocolate in them. Both times I've baked these, I've used Cadbury's Oreo Dairy Milk (Cookieception!) and they were delicious! I took one into work with me for a friend and she said that they were the best cookies she'd ever eaten. 
This particular batch, I whipped up for a charity bake sale at work. I wish I had made more because they were so popular and now I have a list of 4 people to give the recipe to. 


200g softened butter
300g caster sugar
1 large egg (but if you only have medium, that's fine too)
275g self-raising flour
75g cocoa powder
splash of milk (only if needed)
Lots of chocolate!!


  1. Preheat your oven to GM 6/180 C/200 F.
  2. Line a couple of baking trays with greaseproof paper.
  3. Cream together the butter and the sugar. This is why the butter needs to be super soft and squidgy.
  4. Crack the egg into a mug and whisk it up.
  5. Add the egg (a little at a time) into the butter/sugar and mix it in.
  6. Sift in the flour and cocoa powder and fold in. 
  7. Add the milk if the mixture looks a bit dry. I've yet to need to do this.
  8. This is the fun and messy part! Throw in the chocolate and work the dough - with your hands! - into a ball, making sure the chocolatey goodness is evenly dispersed throughout.
  9. Break off into balls and place onto your baking trays, evenly spread out.
  10. Cook for exactly 11 minutes. (Your cookies will not look totally cooked and will feel quite squashy, but don't worry. They will firm up as they cool down!)
  11. If the cookies haven't sunk down, pat gently with a spatula. 
  12. Cool for 30 minutes before nomming.
  13. Bounce off the walls from all the sugar!