You know when you go into a bakery or a coffee shop, and you think ‘I’m going to buy something sweet to go with my coffee/tea/hot chocolate’, well I always go for a good old cookie or a brownie (occasionally an almond croissant from Pret). Cookies really are pretty grand, whether you like the thin crispy cookies, or the thick gooey kind – there really is something for everyone, and don’t get my started on the flavour combinations either. 

I used to be obsessed with these amazing thick ginger cookies when I lived in Canada. They were sold in the vegan cafe in the university gym, and let me tell you, they were pretty banging, and I have o idea how many of them ginger cookies I ate in 8/9 months, but I’m guessing over 50… oops. 

However, another favourite of mine is a classic gooey chocolate chunk cookie that is slightly under-baked and melts in your mouth. Recently, after seeing Creme cookies all over my instagram feed, I finally tried them out. Now they were amazing, but I spent £12 on 3 different cookies (yes all different flavours) to share with my parents, but were they worth the money – probably not. So I knew I had to find a recipe to recreate the amazingness of the overpriced cookies found just off of Carnaby Street, London. 

In coming The Anna Edit recipe which I have slightly changed and taken inspiration from. Now, I have now made these cookies twice and I keep learning about these cookies each time I make them, from ingredients, cooking time, freezing time, cooling time yada yada yada… 

MILK CHOCOLATE DAIRY MILK CHUNK COOKIES (makes 12 – 15), which can be fat and gooey, so slightly thinner and crispier, and it all depends on the temperature of your oven and how long you freeze them for. This recipe makes on average 12 – 15, but of course depends on how round your cookie ball is. I make mine roughly the size of a golf ball or slightly bigger, depending on how much mixture comes off the spoon. 

You Will Need: 225g butter, 200g light brown sugar, 100g caster sugar, 2 eggs, 1 teaspoon bicarbonate of soda, 260g self raising flour, 300g Cadbury Dairy Milk (200g bar and 100g bar), mini eggs (optional). 

The Method 

ONE – Unless you are going to bake the cookies straight away (don’t recommend) don’t turn the oven on just yet. Before you cook / bake the cookies, turn your oven on the 200℃ or 180℃, and line a baking tray with tin foil 

TWO – Whisk or mix the butter and both sugar until the mixture is light and fluffy. I use an electric mix and whisk together for around 10-15 minutes, because apparently the longer you mix the butter and sugar the better the biscuits. 

THREE – Add one egg in at a time, whisking into the mixture one at a time. 

FOUR – Add in the flour and bicarbonate of soda to the wet mixture, but be careful to not overmix – just gently make sure all the flour is mixed in and then leave it.

FIVE – Chop your chocolate into chunks – you don’t want massive chunks but you also don’t want tiny chunks. My best advice is to cut one square of the Cadbury dairy milk in half and some in half again to get a range of chocolate chunks. Mix the chocolate into the mixture carefully, again making sure to not over mix. 

SIX – On a plate, using an ice cream scope or a teaspoon, scope the mixture into balls (don’t press them down) and place on a plate (or two or three). Don’t worry if they are touching slightly. Freeze in the over for at least one hour, or if you can freeze them overnight it does produce amazing cookies. 

SEVEN – When you are ready to bake your cookies, preheat your oven 10 minutes before you want to bake the cookies. On a baking tray place three cookie balls spread out on tin foil. If you want thick and gooey turn the oven to 200 and bake for 8 minutes, before turning the baking tray around and cooking for a further 4 minutes. If you want a thinner cookie, turn the oven to 180 and bake for 10 minutes, before turning the baking tray around and placing foil on the top of the cookies (stops them from burning) for a further 4-5 minutes. Also the longer you have frozen the cookies, they may need to be in the oven for a tad bit longer. If you do have a bigger baking tray, five on a baking tray also works. 

EIGHT – Once you have taken the baked cookies out of the oven, leave to cool on the baking tray for at least 20 minutes, but if not longer (around 40 minutes to an hour works best for the gooey cookies bottoms to set). At this point the cookies are setting, so don’t worry if they look far too underdone because they probably aren’t. 


Some Tips 

Using tinfoil to line the baking tray works amazing, as it helps to cook the bottom of the cookie, and your cookies won’t stick either. 

If you are adding mini eggs to the cookies, add at the 8 or 10 minute mark, so they keep their colour and shape. 

Only bake 4 – 6 cookies at a time, and they are fresh for around 36-48 hours. This way the rest won’t go dry, as they wouldn’t have been baked and are still sitting in your freeze ready to be baked. Don’t leave them longer than 48 hours though. 

Once you have taken the cookies out of the freeze, put them in the oven straight away as they start to thaw out and they don’t bake as well. If you have only taken 3 of the plate, put the plate back in the freezer (or fridge) and get out after your first lot has baked. 

Only use the top shelf of your oven to bake the cookies. I tried to bake two batches at a time, and the bottom batch just didn’t bake very well and lost all it’s height.

Let me know if you bake these little easter cookies (actually they are quite big) this weekend, and stay safe in lockdown!!

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