I’ve just started my pâtisserie course at Le Cordon Bleu and it is equal parts incredible, terrifying, satisfying and exhausting. I’m in my element and could not be happier but after a double session in the kitchen making, plating and decorating baked custards, I was craving a cookie. Nothing fancy, in fact the exact opposite of fancy, and when the cookies call, this 10 minute miracle recipe never lets me down.
This cookie dough recipe is based on Hugh Fearnley-Whittingstall’s chocolate chip cookies from River Cottage Everyday. It’s a great basic dough that you can then add to with your favourite ingredients.
- 125g unsalted butter
- 100g caster sugar
- 75g soft light brown sugar
- 1 medium egg, lightly beaten
- 150g plain flour
- ½ tsp baking powder
- a pinch of salt
- 2 tbsp honey
- ½ tsp ground cinnamon
- 50g porridge oats
- 50g raisins
- 50g glace cherries
- 2 x 35g bars of Green & Blacks chocolate, one dark and one white.
- Preheat the oven to 190° / Gas Mark 5 and line two baking sheets with parchment paper. First things first, melt the butter and honey together in a small saucepan, remove from the heat and mix this into the two sugars in a large mixing bowl. Beat in the egg and vanilla until you have a pretty liquid mix.
- Sift in the flour, baking powder, cinnamon and salt and fold this into the mix. Now you add your weapons of choice, which for me are oats, raisins and cherries. A good tip when using glace cherries is to give them a rinse before adding them to an already sweet mix, their sticky syrup can be a bit much otherwise.
- Place heaped tablespoons of the mixture onto your baking trays, making sure you leave a good 4cm between the cookies as these dudes really spread in the oven. Bake them in the oven for 10 mins, or until you are happy with the colour, and then leave them to cool on the tray for at least 5 mins – only then will they be stable enough to transfer onto a wire rack.
- Once the cookies are cool it’s time to release your inner Jackson Pollock and frolic with some chocolate. Melt the milk and white chocolate bars in separate pans and then, using either a piping cone or simply the back of a spoon, drizzle milk chocolate lines in an up and down motion over the cookies and then repeat this with the white chocolate, drizzling from left to right. Aim for haphazard, it always looks better.