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  • Jul 16th 2019
  • 0 comment


  • 200g butter, softened (preferably at room temperature overnight)
  • 150g brown sugar
  • 125g caster sugar
  • 2 tsp vanilla extract
  • 1 free range egg and egg yolk, lightly beaten
  • 275g plain flour flour, sifted
  • 1/2 tsp bicarb soda
  • pinch of salt
  • 200g milk chocolate,chopped roughly


  1. Preheat the oven to 180 degrees and line two baking trays with baking paper.
  2. Place the butter and sugars in a stand mixer and beat on medium speed until pale and creamy. This will take a few minutes.
  3. Add the egg, egg yolk and vanilla extract and beat for another minute or so.
  4. Add the flour, bicarb soda and salt and mix on low speed until just combined and doughy.
  5. Finally, add the chopped chocolate (reserving a small handful to press into the top of the cookies) and give the mixer another few turns on low speed to combine.
  6. Shape the cookie dough into balls and place them on the baking trays around 4cm apart. I find that around 40g per ball gives just the right size cookie but feel free to make them as small or large as you wish! I like to stick a couple of chocolate pieces on top of the cookie balls so that when the dough spreads as it cooks, there are visible chocolate pieces on the top.
  7. Bake for around 12 minutes or until cookies are just golden around the edges and look a little undercooked in the middle. Any more golden/cooked, and they will go crunchy!
  8. Remove them from the oven and allow them to rest for a few minutes before transferring onto a wire rack to cool completely.
  9. Enjoy! (My son loves them with a glass of milk for dipping!)


Makes 18-22 cookies

Tags: Recipes , Dessert