The best compliment I’ve received for these cookies is that they beat Millie’s Cookies, and I think that’s pretty good going. Whether I baked them for a bake sale, as a gift or “just because!”, they’ve always gone down a treat and I’m proud to say it’s my own recipe!
For the cookies you’ll need:
90g Light Brown Sugar
90g Caster Sugar
120g Self Raising Flour, sifted
30g Cocoa Powder, sifted
150g (75g of each) Milk and White Chocolate, roughly chopped
Preheat oven to 190 degrees/Gas 6 and grease and line a baking tray
In a bowl, cream the butter and both sugars until creamy
Beat in the egg until combined
Gradually add sifted flour and cocoa powder and stir to make a smooth mixture
Stir in the chopped chocolate, making sure its distributed fairly evenly throughout the mixture
Dollop spoonfuls of the mixture onto tray, leaving space between each as they spread when cooking
Cook for 9-11 minutes, until the very edges of the cookies look firm but the middle still looks gooey/less cooked- this leaves them moist
The cookies harden as they cool, so don’t worry that you’ve removed them too early!
Leave to cool, then remove (this may require you cutting them from one another as they like to spread!) and keep in an airtight tin to ensure they stay soft