When your oven has been out of action for two weeks and the day it springs back to life you find yourself presented with a wet and dreary Saturday, what else can you do but spend your time baking. To quench my chocolate craving and give the cupboards a bit of a spring clean, I hit the beauty blogs for a scrumptious cookie recipe and put myself to work. Beauty blogs I hear you cry for a cookie recipe? Do not be deceived as the lovely Anna and Tanya both have some Ben Cookie dupes over on their blogs that I have had bookmarked for longer then I would like to admit. Finally I raided the chocolate aisles in my local supermarket and cracked out the dusty electric whisk. Friends, it’s time to bake some cookies!

For this recipe you will need:

  • 200g butter
  • 300g caster sugar
  • 1 large egg
  • 275g self-raising flour
  • 75g cocoa powder
  • Splash of milk
  • A bar of white, milk and dark chocolate
  • 1 daim bar or extra toppings per your fancy

Those clever clogs out there will spy that the recipes across both the blogs are identical, however, from trying them out over the weekend I’ve learnt that the success of said cookie lies in the method. As you would with any baking ingredient, mix together the butter and sugar, add in the egg and then combine with the dry ingredients. This is where everything starts to look a little bit on the dry side so the splash of milk is essential. You will then have a very chocolatey and gooey mixture on your hands that you pour all the chocolate into the world into. Delicious! When it comes to forming the balls of dough for baking, make sure you keep them round and squishy. I smooshed them down which unfortunately caused the edges to catch. Make sure you only bake them for 11 mins as well, any longer and the burn will occur. The cookies carry on cooking once removed so don’t worry and it’s once you remove them from the oven the magic happens.


By adding the extra chocolate chunks to the mixture you are left with thick, indulgent, gooey masterpieces that you just want to devour and eat immediately. Even though my batch saw a bit too much oven time they still tasted delicious. Keep the baking tray on the middle shelf and ensure each cookie blog has enough room to expand and spread. When cooked the chocolate melts in your mouth and I loved the addition of the daim piece on top to give a bit of extra crunch, just make sure it’s covered and protected by the mixture =) Overall these cookies are super simple to make, utterly delicious and I already want to make a second batch. From the mixture I made 12 individual cookies and may have struggled to share any of them ;)