If your house is anything like my house this morning then it’s like a post-apocalyptic, chocolate wasteland. There are half eaten Easter Eggs EVERYWHERE! The smallest child came into our bedroom this morning at sparrowfart (translation: far too early) to rummage in a sock drawer where he had stashed some of his haul. Arrival downstairs and I’m thinking I need to do something with all this chocolate; it’s time to roll out my trusty cookie recipe. These cookies are delicious and it’s a brilliant way of using up some of the chocolate. The added bonus is that the dough freezes brilliantly for cookies at a later date. The quantities here are for a very big batch (about 5 to 6 “logs” or rolls of dough) but you could easily half it.
200g soft butter
150g soft margarine
1 teaspoon vanilla extract (optional)
450g plain flour
300g chocolate chunks (or broken up chocolate eggs!)
- In a large bowl mix the butter, margarine and vanilla until well combined and soft. (Use an electric mixer if you have one).
- Stir through the flour. It will seem as though it’s too much flour at first but don’t panic, it will eventually all come together!
- Stir through the chocolate chunks. If the mixture is coming apart, it may just be that the butter and margarine are very soft. Use your hands to press it together into logs and wrap each one tightly in cling film. You should get 5 or 6 rolls of dough.
- Put the dough in the fridge for a couple of hours to firm up before slicing into discs. If the dough falls apart as you’re slicing it just press it back together with your fingers.
- Place on a lightly greased baking tray and pop them into a preheated oven for about 15 to 20 minutes at 180 degrees Celsius or until light golden brown. Leave to cool for just a minute before transferring to a wire rack.
- Once the cookies have cooled, put your feet up, grab a good book and make yourself a very large mug of tea to dunk the cookies in and enjoy! (It is a Bank Holiday after all😀).