LITTLE BEAR'S, AKA MIA, BEST COOKIES EVER
An easy chocolate cookie recipe for soft biscuits with a finger licking squidgy gooey middle and a crunchy bite with a perfectly light salty after taste. Don't say any more. Just give it a try.
What you need:
- Butter 500g
- Caster 330g
- Soft brown 210g
- Golden syrup 80g
- Eggs 4
- Dark choc 160g
- Flour 340g
- Cocoa 200g
- Baking 15g
- Bicarb 8g
- Maldon 15g
- Cornflakes 180g
Makes 28 cookies. That's plenty as you will impress family & friends.
How to prepare:
- In a mixing bowl beat the butter, golden syrup and sugars until pale for 3 mins
- Beating on high speed add 1 egg at a time until fully incorporated
- Beat on medium speed for a further 5 mins
- Melt and add the chocolate
- Sift the cocoa, baking, plain flour and bicarbonate of soda together
- Working very quickly, add dry ingredients, mix for no longer than 1 min, add cornflakes and maldon salt and again, very quick, 30 seconds max
- Put it in the fridge for 4 hours
- Weight out at 75g balls (roughly golf ball size)
- Preheat the oven to 180 degrees
- Place on a greaseproof baking tray. Give a good squash on each ball. They’ll double in size
- Bake for no more than 12 mins. Take them out and let them set as they will harden up a bit more
- Store, if you have any self control, in an air tight container. Will keep for 5 days
Serve with lots of ice cream and dress up as you fancy with choccy fudge sauce, salted caramel sauce, sprinkles, honeycomb & fresh fruits.
