When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

Lee Majhen-Todd

It’s the smell, right? 

The combination of the warm cookie dough and the melting chocolate as it infiltrates the whole house as soon as they come out of the oven, oozy and not yet set.

Thats whats makes them so irresistible , at least for me.

I’m able to resist, sort of, if i don’t have a nibble, but as soon as one is in my mouth, thats it, all bets are off and the lovely Mr G is lucky if i leave him a couple to have with his cup of tea when he gets home from work.

These Double Chocolate Chunk cookies are perfect in so many ways.

Yes to the perfect cookie smell. Yes to packed full of chocolate chunks. Yes to the perfect amount of chewy, and yes to super easy to put together. and if you want Top Ten Tips to making the perfect cookie, and all the other great things on that page, take a look.

Go on, give it a go and enjoy your sweet life!

Soft and Chewy Double Chocolate Chunk Cookies

Golden, Chewy and full of chocolate chunks

What You Need

  • 1 tsp Bicarbonate of Soda

  • 200g Plain Flour

  • 125g Butter – Room Temperature

  • 120g Light Brown Sugar

  • 90g Castor Sugar

  • 1 Large Egg

  • 1 Tsp vanilla

  • 200g Milk Chocolate - Cut into chunks – See Tip Box

  • 100g White Chocolate - Cut into chunks – See Tip Box

Keeps the chunks of chocolate a good size so they wont get lost in the baking

How It’s Done

  • Place the room temperature butter and both sugars into a mixing bowl of an electric mixer and using a paddle blade, beat until the mix is very light and fluffy.

  • Add the vanilla and give it another beat.

  • Add the egg and beat again for another few minutes to really get it in there and add to the lightness

  • Add the flour and bicarbonate soda into a bowl and give it a bit of a mix to combine.

  • Remove the paddle blade and add the flour and baking powder with a spoon – See Tip Box

  • Add the chocolate chips and mix in so they are evenly mixed in – See Tip Box

  • Portion the cookie dough out onto an oven tray which has been covered in non-stick baking parchment around 2 inches apart

  • Place the trays with the cookies in the fridge for at least 30 minutes.

  • Heat the oven up to 180c

  • Remove the cookies from the fridge after 30 minutes and place in the hot oven until golden spots are on the top pf the cookies. – around 9 minutes – See Tip Box

  • Once cooked, remove the trays from the oven and let the cookies cool n them for around 10 minutes before removing them to a cooling wrack

Use an ice cream scoop to keep the cookies around the same size.

 Tip Box

  • Don’t want them chewy? – If you’d like the cookies less chewy, substitute the brown sugar for castor sugar.

  • Chocolate- 1) I prefer to use chopped chocolate from a chocolate bar.

2) Don’t over mix them into the dough otherwise the cookies will be tough to eat.

  • Flour – Don’t over mix when adding the flour, just mix enough to combine it.

  • Cooking time – Every oven is different so adjust cooking times accordingly If you’ve frozen them, no need to defrost them before cooking.

Freezing - Open freeze and then place them into freezer bags. To cook, take out how many you need, and put the frozen cookies straight onto an oven tray covered in non-stick baking parchment and straight into a hot oven. You may need to add a minute to the cooking time though.

A combination of sizes of chocolate chunks keep it interesting.

Try these combinations:

Chocolate goes really well with so many other things, so why not add them?

  • Choc‘ chunks & hazelnut,

  • Choc’ chunks & Cranberry

  • Choc‘ chunks & peanut butter

  • Choc’ chunks & dried banana chips

  • Choc’ chunks & oats

Let the cookies cool completely before eating them






 

 

 

 

 

 

 

 

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