Marble vanilla and chocolate cookies

A twist on an old favourite these marble cookies are fun to make, quick and tasty.

Here’s what you need to make 12 marble cookies.

Ingredients:

200g self raising flour

175g caster sugar

50g soft brown sugar

20g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

Method:

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and stir until a dough forms.

4. Now seperate the dough into roughly half in two bowls.

5. To one bowl add the 20g cocoa powder and mix in until fully combined in the dough.

6. To the vanilla dough add the chocolate chunks and stir (the amount is up to you!).

7. Take a spoon of each dough and form into a ball. Make 12 roughly the same size balls.

8. Bake for 10mins.

Delicious still warm but will keep nicely for a few days. Enjoy!

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Cookies with chocolate chunks

These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.

Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!

You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.

Ingredients:

125g stork or butter

175g caster sugar

50g soft brown sugar

1/2 tsp vanilla

1 egg

225g self raising flour

60 – 150g dark and white chocolate chunks (amount/type is your choice)

Method:

Set the oven to 180°C (fan)

1. Mix the stork/butter, caster sugar and brown sugar together.

2. Add the egg and vanilla and mix.

3. Add the flour and mix with a spoon until a dough has formed.

4. Stir in the chocolate chunks.

5. Make into 12 equal (ish) sized balls.

6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.

Best eaten warm and delicious with ice cream. Will keep for a few days covered up.