These cookies come from the remarkable Hugh Fearnley-Whittingstall, who isn’t so much a British chef but an exponent for self sufficiency. Over the years his River Cottage series have shown him raise his own produce, and help catch and cull various animals and fish to prepare for his family’s plate, or as part of a banquet to those local heroes he so loves.
When I make these, I often mix things up by having a batch of dark chocolate and a batch of white chocolate or both in one. These really expand to create huge cookies so ensure you leave lots of space between the blobs of sweet goodness before they go in the oven.
- 100g/3½oz good dark chocolate
- 125g/4½oz unsalted butter
- 100g/3½oz granulated sugar
- 75g/2½oz soft brown sugar
- 1 free-range egg
- 2 tsp vanilla extract
- 150g/5¼oz plain flour
- ½ tsp baking powder
- a pinch of salt
- Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
- Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl.
- Pour the melted butter on top of the sugars and beat well with a wooden spoon.
- Add the egg and the vanilla and beat until well blended.
- Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
- Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them–they really spread out while baking.
- Put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown.
- Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
- You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.
Serve, of course, with a tall glass of chilled milk.