We have never really found that making cookies like the ones you buy in bakeries is easy. That is until we discovered this recipe, which is relatively foolproof.
Large cookies are delicious either eaten on their own or with fruit, which makes them seem just a little bit more healthy. You may also like to crumble them into ice cream, or add some icing and sweets to decorate the top. Smarties and M&Ms are really colourful additions, although this recipe uses chocolate chips mixed into the actual biscuit mixture, rather than as a topping.
To stop the cookies sticking to the oven tray when they are baking, use a sheet of greaseproof paper on the bottom of the tray. That will prevent any disastrous baking problems where you have to scrape them off the tray as they crumble into pieces. Greaseproof paper solves that problem.
200 grams / 7 oz of self-raising flour
200 grams / 7 oz of chocolate (milk, plain of white is all fine, or a mixture!)
125 grams / 4 1/2 oz of margarine or butter
100 grams / 3 1/2 oz of brown sugar
25 grams / 1 oz of cocoa powder (option - for a really strong, double chocolatey taste)
1 large egg
Mix the sugar with the butter until you form a smooth cream. Add in the cocoa powder (optional) and the egg, and whisk this cookie mixture together until a fluffy consistency has been reached.
Sieve in all of the flour and stir well. Finally, chop up the chocolate chunks and stir this into the mixture, which should be fairly firm at this stage.
Prepare some oven trays with greaseproof paper and start rolling your cookie mixture into small balls of between 2 cm / 3 cm wide. Space these out on the trays and then cook them for between seven and ten minutes, at 180°C. Your biscuits will spread as they cook, so be careful not to place them too closely together.
We like serving this recipe with strawberries or blueberries, as it makes the biscuits seem just a little bit less unhealthy!