Makes 10 rather large cookies
When you take the cookies out of the oven they will not look cooked, it is vital you know this, as it will be very tempting to leave them in for longer and then they’ll be hard and overcooked once they are cool. Just take your cookies out after 11 minutes and then leave them to cool.
- 200g butter
- 300g caster sugar
- 1 large egg
- 275g self-raising flour
- 75g cocoa powder
- a little dash of milk
- 10 squares of of white chocolate
- 10 squares of milk chocolate, cut in half
- 10 squares of dark chocolate, cut in half
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Pre-heat your oven on to 200 degrees celsius
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Cream together your butter and sugar
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Crack in your egg
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Stir in all the dry ingredients
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Add a dash of milk if your mixture is looking dry
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Line 2 trays with baking paper
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Roll up 10 small handfuls of cookie dough. Add 2 pieces of milk chocolate and 2 pieces of dark chocolate to each cookie (even distribution of the chocolate is the important!). Place a whole pip of white choclate on top of each cookie.
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Place the cookie dough onto the trays (the cookies will spread in the oven so don’t place them close together)
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Pop them into the oven for 11 minutes – I have found this to be the perfect baking time - and leave them to cool for about 30 minutes.
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Now enjoy a deliciously warm, melt in your mouth cookie with a nice cup of tea!