Happy Halloween bboooiii. Here are some monster cookies. You actually helped me make these yesterday haha but now you have the recipe written down. Thought all our followers needed the recipe too. (Ha! Mum, maybe tell a couple of your friends about this blog? I told mine, but they didn’t seem too interested…)
These are FAT chocolate chip cookies. They have a cookie/brownie/cake texture that is gooey and melts in the mouth. I put cornflour in these, the stuff you thicken gravy with, it gives the cookies the melt in the mouth ting – sounds strange, just trust me.
I made theses dairy free so Tiger can eat them. If you want the full dairy effect, swap the same amount of olive oil spread for unsalted butter.
For about 15 cookies
- 200g chocolate – I used a mixture, if you wanna add in another 100g of chocolate chunks, go for it.
- 200g dairy free spread – I used olive oil spread. If using butter make sure its unsalted and softened.
- 100g caster sugar
- 150g light muscovado sugar – light brown sugar is all good too.
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract – leave this out if you don’t have it.
- 1 large egg
- 200g self raising flour
- 30g cornflour
- 80g cocoa powder
Chop up your chocolate into rough chunks. These don’t have to be neat, you want some bigger bits and some small. Set this aside.
Use a wooden spoon or electric beaters to cream the dairy free spread and sugar together until light and fluffy. Add in the egg, salt and vanilla extract and give it another good mix together. Don’t worry if the mixture has curdled at this point.
To the sugar mixture sift in the flours and cocoa powder then mix this in. Add the chocolate chunks and give the cookie dough a final mix.
Cover the bowl with clingfilm and put in the fridge for 20mins. Sounds annoying, but it means the cookies won’t melt and flatten out when they hit the heat of the oven. This means your less likely to burn the cookies and they will have a fatter (this a thing?) texture.
While the cookie dough chills pre heat the oven to 180. Line a couple baking trays with grease proof paper.
When the cookies are ready to be baked, spoon out the dough in small mounds, making sure to leave them a lil bit spaced apart on the tray. Use one heaped tablespoon amount of dough for each cookie, or you can use an icecream scoop. Bake these for 12-14 mins, they will be squashy when they come out the oven, this is what you want.
Enjoy the cookies man and have a good Halloween. Caitlin xxxx
(I’m writing this on the train to Glasgow, the wifi is pretty shit and I have diarrhoea. Apart from that, my Halloween is going really well.)