These cookies are really good – almost biscuity-crisp around the edges with a soft melt-in-your-mouth middle. This recipe makes about 20 cookies. Enjoy.
- Pre-heat oven to 170 C, (Gas Mark 5)
- Line a couple of baking sheets with non-stick baking parchment
100 g butter
50 g coconut oil
80 g of demerara sugar
80 g caster sugar
2 tsp of vanilla essence
1 large egg
225 g plain flour
1/2 tsp baking powder
1/4 tsp salt
200 g chocolate with hazelnuts (I don’t like cooking chocolate so buy standard eating chocolate but use what you prefer)
Tube of Smarties or other sweets for decoration.
Blend butter, sugar and coconut oil.
Beat in the egg and vanilla essence.
Mix in the flour, baking powder and salt.
Crush or smash the chocolate (I leave it in the packet , place it on a wooden chopping board and give it a bit of a thrashing with a rolling pin – think Basil Fawlty, the broken down mini and the tree branch) and stir into the mixture.
Use a dessertspoon to spoon small mounds of the mixture onto the baking sheets, leaving room between them so they can spread (hence the name ‘bumpers’). Flatten them slightly with the back of the spoon but NOT pancake thin – just less rounded and more a consistent thickness throughout.
Place on an upper rack in the oven and bake for 15 mins or so. They are ready to come out when the edges have browned and the centres still feel a little squidgy.
When done, remove from the oven and allow to set on the baking sheet for a few minutes. If you wish, press a few Smarties into the cookies while soft then transfer onto a cooling rack until cold.