There was a time where I did not enjoy baking, I was never like my mum where the random need to bake would take over me and I definitely did not find baking relaxing.
Yet during lockdown I’ve been finding myself in the kitchen more often trying to bake the things I either eat on a regular basis or wanted to conquer in the baking world. Now cookies might not be overly difficult to you but it is a first for me.
These ones are relatively easy and should make around 12. They take 35 minutes plus an hour for chilling and time for cooling.
*I have tweaked the recipe from Lucy Blackwell’s biscuit recipe*
What you will need:
- 125g unsalted softened butter
- 110g of brown sugar (I mixed 55g of light brown sugar and 55g of dark brown sugar)
- 1tsp vanilla extract
- 1 egg
- 170g plain flour
- 2tbsp of cocoa powder
- 1/2 bicarbonate of soba
- 45g milk chocolate chips
- 45g dark chocolate chips
- 45g white chocolate chips
- Beat the butter, sugar and vanilla extract together in a mixing bowl using an electric whisk until combined.
- Next beat in the egg until combined
- Then sift together the plain flour, bicarbonate of soda and the cocoa powder. Stir into the mixture.
4. After you should fold in the milk, white and dark chocolate chips.
5. Cover and chill for 1 hour.
6. Make sure to pre set the oven to 180 degrees (fan 160 degrees, gas 4). While the mixture is chilling line two large baking trays with a sheet of baking paper.
7. After they have been chilled for an hour, take tablespoonfuls of the mixture and roll them into balls, slightly flattened (as seen in the photo). Place them 5cm apart on the baking sheet.
*TOP TIP – slightly wet your hands – this will help rolling them*
8. Once they have all been rolled, bake for 18 minutes or until ready. (Bake on two trays, once at a time) Cool on the trays.
It is important to remember that they will come out the oven soft to the touch, they will crisp up when cooling.
Make sure to tag me in the photos of your wonderful cookies @Sophieeditblog