15 Jun // Monday cookies

On these especially bleak Mondays of Winter, may I suggest whipping up a batch of cookies for someone you like? You're looking at about 30 minutes from start to finish: from a bunch of ingredients you probably already have lurking in your fridge and pantry, to a soft, golden biscuit oozing molten chocolate. That's probably about the time you might spend watching something terrible on TV, or stalking someone you don't even like on facebook. The benefits of closing the screen for a short spell in the kitchen are manifold: you get to eat clumps of cookie dough, you only use one mixing bowl plus measuring cups for minimal dishes, you get to try a biscuit hot out of the oven, and you get to pop one in your lunchbox to have at work tomorrow. If you then feel compelled to put the rest in a brown paper bag wrapped up with string and completely and utterly make someone's day, then these are the cookies for you. There is simply not enough giving and receiving of fresh baked goods. The dough is perfect to keep in the freezer too, which means you're  always only ever 15 minutes away from heaven in a baked good. Go forth!




Chocolate chunk cookies

A version of this recipe (my Peanut Slab cookies) first featured in the Whittaker's cookbook A Passion For Chocolate.


125g softened butter

1/4 cup brown sugar

2 tblsp golden syrup or maple syrup 

2 tblsp milk  

1tsp good quality vanilla extract

1 1/2 cups plain flour

1 tsp baking powder

3/4 cup roughly chopped chocolate of your choice: Whittaker's sante bars are great, their new artisan chocolate would work, or 3 x almond golds. 


Using a wooden spoon, beat together the butter, sugar, golden or maple syrup, milk, and vanilla, until well combined and slightly pale. 

Sift over the flour and baking powder, and add the chocolate. Mix together with a wooden spoon, and then your hands, to form a soft dough. 

Roll out small balls of dough, and place on a greased oven tray. Flatten down with a fork or spoon.

Bake at 180C for 12-15 minutes.