There are some weeks in your life when only a ridiculously over stuffed chocolate chip cookie will do.
This week has been one of those weeks for me. I can’t say there’s anything really wrong as such, but I just feel a bit out of sorts, a bit grey.
There are lots of exciting things coming up, but they feel like they are a very long way away, as if they might never actually happen. Of course no doubt they’ll swing round ridiculously fast, probably before I’m ready for them, but sometimes it’s hard to remember that. I really shouldn’t moan, i’ve got nothing to moan about, but I just feel a bit down this week. You know the feeling?
Anyway, these cookies make things feel a little better.
They are big, chunky and extra stuffed, the way all my favourite cookies are. They’re taken out of the oven while they still look a little under baked. By the time they’ve cooled enough to eat they’re the perfect texture, a slight golden crisp on top, but soft and chewy in the middle.
Did I mention the best bit? In amongst the regular chocolate chips are big chunks of chopped up Cadbury Double Decker bars. That means as you bite through you’ll be greeted with smooth nougat, slightly caramelised around the edges, the crunchy bite of cereal pieces, and even more chocolate.
Can a chocolate chip cookie ever have too much chocolate? Probably not.
Cadbury Double Decker Chocolate Chip Cookies
(Makes 16 cookies)
150g salted butter
100g light brown muscavado sugar
60g caster sugar
1 teaspoon vanilla extract
225g plain flour
1/2 teaspoon bicarbonate of soda
150g chocolate chips
2 Cadbury Double Decker Bars
Cream together the butter and sugars.
Add the egg and vanilla and beat in.
Sift in the flour and bicarbonate of soda, mix until fully combined.
Roughly chop your Double Decker bars.
Add the chopped bars and the chocolate chips into the cookie mix.
Form into a rough ball. Wrap in cling film and put in the fridge for half an hour.
Preheat the oven to 180C/350F.
Divide your mixture into 16 even pieces and roll them into balls – they will be about the size of golf balls. Place on a lined baking sheet, about 2 inches apart, they will spread a lot in the oven. I had to bake mine in several batches to allow them space to be able to spread them out properly.
Bake for about 15 minutes, until turning golden but still looking a little soft and under baked.
Cool for about 5 minutes on the tray to firm up, then transfer to a wire rack to cool completely.