Palm sized cookies of crunchy outside with sticky middles and nuggets of fudge and chocolate. What could be better to ruin your diet with?
250g plain flour
1/2 tsp bicarb of soda
1/4 tsp salt
100g caster sugar
200g dark brown soft sugar
165g melted unsalted butter
1 tbsp good quality vanilla extract
1 egg yolk
150g milk chocolate chips
50g fudge chunks
Preheat the oven to 180°C/350°F
Line baking trays with baking parchment
Firstly melt the butter in a small saucepan on a low heat or in the microwave (if you do it in the microwave make sure you do it for short bursts of time to ensure it doesn’t burn)
Whilst the butter is melting, mix together the caster sugar and brown sugar in a large bowl and set aside.
In a smaller bowl, sift the flour, salt and bicarb together.
Crack an egg into a little dish and separate the other egg, adding the yolk to the whole egg. Hands/shells are perfectly good for separating eggs, but this little gadget is good if you’re separating a lot of eggs.
Lightly whisk the egg and egg yolk together and add the vanilla extract to the eggs.
When the butter is melted, pour it onto the sugars and mix well, making sure there are no lumps of sugar left. Pour in the egg yolk and vanilla mix and stir to combine.
Once the liquids are all mixed in, add the flour mix a few spoonfuls at a time. Stir in the choc chips and fudge chunks until they are folded throughout the cookie dough mix.
Cover the bowl in cling film and pop in the fridge for 5-7 minutes. (Letting the mix chill for a few minutes just makes it easier to roll these little nuggets of yum)
Once the dough has chilled for a few minutes, take small ping pong ball sized pieces of dough and roll in your hands until roughly round. Place on the trays with plenty of room between them all (I managed to get 6 on each tray) as they will spread quite a lot.
Bake the cookies for 8-10 minutes (they’re done when they are a light golden colour and still very soft – don’t worry they will firm up as they cool)
Lift the baking parchment off the tray and place on a cooling rack. These cookies will get firmer as they cool but they are VERY soft to start off with. If you leave them on the tray they will stay warm and take longer to crisp up.
Serve with a large glass of icy cold milk and wonder why you ever thought dieting was a good idea in the first place. Extra points for dunking.