These cookies are so named because they are incredibly quick, ridiculously tasty and almost impossible to mess up – perfect for an unexpected craving, bad day or broken heart.
The most important thing to do is to remove them from the oven soft and allow them to harden as they cool. The result? A slight internal chew with the perfect crumbly exterior.
Makes quite a lot of cookies.
280g butter softened
350g of caster sugar
2 eggs [restrict]
Tsp vanilla extract (invest in vanilla bean paste, you will not regret it)
450g self-raising flour
170g of custard powder
170g of chocolate chips or roughly chopped chocolate
Preheat the oven to 180/160 degree fan.
Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Sieve in the flour and custard powder and mix to a dough. I’ve eaten this raw but not sure I can ethically recommend doing that.
Add in the chocolate and mix to incorporate. This cookie dough base is really versatile so substitute the chocolate for your favourite cookie combination. Dried cranberries, lemon zest and white chocolate is a remarkable mix.
Roll the dough into balls and place on a pre-lined baking sheet. They will flatten as they bake. Bake for 12-15 minutes. They will be soft as they come out but will transform as they cool down.