Tinned Tomatoes

Chocolate Chip Cookies with Fudge

This is my favourite cookie recipe and I use it again and again, adapting it as I go. It makes a lovely crisp cookie, that is chewy in the middle. You may want to half this recipe, but I like to make lots to share around. In fact, last time I made these I doubled the recipe.

Chocolate Chip Cookies with Fudge

2 ½ cups plain flour
¾ cups cocoa powder
1 tsp bicarbonate of soda
1 cup caster sugar
1 cup demerara sugar
1 cup/2 sticks/225g butter, softened
2 tsp vanilla extract
2 large eggs
100g caramel fudge chunks (if you have trouble
finding these, try Asda)
50g white chocolate chunks
50g milk chocolate chips

Heat the oven to 375f / 190c / gas mark 5.

Combine the flour, cocoa powder and bicarbs in a bowl and mix thoroughly.

In large bowl beat the sugar and butter until light and creamy. Add the vanilla extract and eggs and beat well. Next add the flour mixture, a bit at a time and mix until you have a velvety dough. (I love this dough, it feels so lovely).

Pour in the fudge chunks and chocolate chips and mix in. Chill the dough in the fridge for 10 minutes or so.

Roll the dough into balls (roughly the size of a golf ball) and squash slightly onto a baking tray covered in greaseproof paper. I only bake 6 at a time, leaving a bit of space between the cookies. they do spread, but it depends on the size of your baking tray.

Bake for 7-8 minutes for a chewy cookie. They should start to crack when they are ready.

Leave to cool on the tray for a few minutes before transferring to a wire rack.

Makes 24 cookies

Don't you just love Cooper's little Steiff bear? I love him, although I do feel a bit mean when I pack him away in his little suitcase. It just seems wrong somehow.

I cannot mention Cooper without including a gratuitous photo of my little cutie. You will have to bear with me (excuse the pun) through my baby love phase.