As the Christmas tree goes up what could be better than milk and cookies?
All you need is the perfect recipe. Having been disappointed before with too biscuity, too dry, too crispy versions we put our faith in Felicity Cloake’s How to cook the Perfect…series.
As directed, we whipped up the dough in advance and were encouraged by it’s icecream cookie dough similarities. All we had to do as the tree went up was pop them in the oven and hope. And oh how they came out.
Crispy edges, soft centre and oozy, gooey chocolate. Not too sweet, not to dark. Perfect.
120g butter, room temperature
75g light brown sugar
75g granulated sugar
1/2tsp vanilla extract
240g plain flour
1/2 tsp bicarb
170g dark chocolate, roughly chopped
Beat butter and sugars until combined. Add the vanilla and egg and beat in well.
Sift flour and bicarb. Stir into mixture until it becomes a dough.
Fold in chocolate and chill overnight.
Preheat oven 180C. Line baking sheets and bake for 15 mins.