Sometimes life deals you an unlucky hand but I believe it’s how you deal with it that’s the real test. Earlier this year I received some bad news and I’ve tried my best to be positive about it all. I’ve got great support from family and friends, not to mention the best medical care I could ask for. Just as I thought I was on the road to recovery (I had been sitting in the park earlier that day eating a honeycomb magnum), I started to feel unwell again and was taken back in to hospital for an emergency operation. These things happen and hopefully (fingers crossed!) I’m on the road to recovery once again. But sometimes, you just need some cookies to give you that extra bit of happiness and help you on your way!
One of my favourite types of cookies is a Maryland cookie and I believe this recipe creates something similar and equally as delicious. It uses light brown sugar to give that fudgey taste with a gooey centre, yet is crisp and crunchy on the outside.
I gave my boyfriend, Alex, the first batch of these fresh out of the oven to take for his friends that evening and apparently they went down well so I hope you like them too. This recipe makes about 30 cookies so I’m sure there will be loads spare. I gave some away to my friends as well as I had so many and would weigh a ton if I had kept them all to myself!
The best thing to do would be to use an ice cream scoop to ensure all of your cookies are of equal size, but if like me, you don’t own one, just use simple tea spoons and you will have some retro cookies of all sizes!
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg, beaten
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g milk chocolate chips
Line 3 baking trays. This might sound like a lot but this makes ALOT of cookies and you don’t want them to cook too close together and stick. Preheat your oven to 190°C.
Cream together the butter and both types of sugar.
Mix in the vanilla extract and the egg.
Sieve the flour, bicarbonate of soda and salt. Stir in to your mixture. When all combined, add in your chocolate chips and mix until they are distributed equally.
Using tea spoons/ice cream scoop, divide the mixture in to 30 small balls across your three baking trays.
Bake for 8-10 minutes until your cookies are turning golden brown.
Don’t try and remove them from the tray straight away as they will crumble and break. Give them a few minutes before transferring them to a cooling rack.
Keep in an airtight container and they will last for 3 days.