If ever an excuse were needed to bake something delicious, Mother’s Day is surely a valid justification. A perfect homemade gift, these chocolate-dipped cookies are soft, squidgy and sweet, and are really simple to make. Why not spend the morning making these with the children?
Ingredients (makes 12):
125g unsalted butter
100g granulated sugar
75g soft brown sugar
1 large egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
A pinch of salt
100g melted white chocolate (for dipping)
1. Heat the oven to 190°C/375°F/Gas 5. Line two baking trays with baking parchment.
2. Heat the butter in a small saucepan very gently, until it has just melted. Meanwhile, put both types of sugar into a mixing bowl, then pour the melted butter on top and beat well with a wooden spoon.
3. Add the egg and the vanilla and beat until well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking tray, leaving plenty of space in between them, as they’ll spread out while baking.
6. Put the baking sheets in the oven and bake for around 8-10 minutes, until the cookies are just turning golden brown.
7. While the cookies are baking, melt the white chocolate over a bain-marie on a low heat, stirring regularly.
8. 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.
9. Once cooled a little, dip each cookie into the melted white chocolate, coating it halfway, then return to the baking parchment to set.
10. You can eat these cookies warm, but they are just as delicious cold, and keep well in an airtight tin (if there are any left, that is.)
You can vary this recipe to your own preference – we love adding in extra chocolate chips, or even little chunks of fudge or diced fruit. Make the cookies a centre piece on your table by serving them up in our Lidded Glass Cake Stand.
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