After hearing raves about it, I stole this recipe from Tanya Burr’s blog. The only issue was transferring everything over to American units and finding my way around certain ingredients. The recipe ended up being more than simple with a bit of tweaking of my own. I’ve included both ounces and cups measurements to make it easier
- Butter – 7/8 cup ≈ 7 ounces
Although the original recipe doesn’t call for either, I used salted butter.
- Baker’s sugar – 1.25 cups ≈ 10.5 ounces
Original recipe calls for “caster sugar,” which essentially is British lingo for extra fina sugar. Look for sugar labeled “extra” or “very fine,” or “baker’s sugar.”
- 1 large egg
- Coco powder – 1/3 cup ≈ 2.6 ounces
- Self-rising flour – 1.2 cups ≈ 9.7 ounces
US grocery stores do carry “self-rising” flour, but regular flour could also be used as long as it’s combined with 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder.
- 1 large bar of white chocolate for baking
- 1 large bar of milk/dark/bittersweet chocolate
Original recipe makes adding one more milk chocolate optional, though I found adding just one to be more than enough.
- Optional: dash of milk
Also needed: parchment paper.
Preheat oven to 390 degrees fahrenheit.
Mix together butter and sugar ( I just used a wooden spoon to do this).
Crack in the egg.
Mix in the rest of the dry ingredients: coco powder and flour.
If mixture looks too dry, add a bit of milk.
Add in broken pieces of chocolate bars to the mixture with your hands.
Line baking trays with parchment paper. I found that this recipe works wonderfully with huge cookies, so be generous with your handfuls when placing them on the tray. I was able to make a total of 13 cookies – a baker’s dozen!
Leave cookies in oven for 11 minutes. The original recipes stresses this point, as the cookies will not look done, but they are! Leaving them longer will make them harder than they need to be.
Wait for them to cool for 30 minutes (if you can!).