Today is so muggy, raining, and I am having an enforced rest day from exercise. I have been off my crutches for almost 3 weeks now and have been walking 10,000 to 15,000 steps a day, at the weekend we did an 8 mile hike across Ashdown Forrest and took a very healthy packed lunch which included these amazing Chocolate Chip Cookies from the fab Madeleine Shaw . My foot is agony, swelling and going a lovely shade of red, I have probably gone to far to quickly, but I just love walking !
Now I am known for trying to sneak healthy snacks on my family, they are always very suss and this was no exception, but I really didn’t need to worry as these have to be the most delicious cookies that I have ever baked ! They are crispy on the outside, chewy in the middle and as I had left my chocolate chips rather large you were treated to gooey chunks of delicious chocolate all the way through.
Now Madeleine’s recipe says to roll the dough into walnut sized pieces, but I have a recipe on the blog for Sugar Saucers and they are always a huge success with everyone due to their enormous size, so I decided to weigh the dough and divide it by 8, this gave me huge yummy cookies just perfect to pack in a lunchbox and just made then rather fun. So size is up to you, make them large or if you would rather fill a cookie jar and have them as a treat with a cup of tea, they would still be perfect small.
Now I am trying to decide on how to make them next time. White, mint, orange, ginger, or some other gorgeous flavoured chocolate ??? Should I add nuts??? Decisions, decisions! Whatever I decide I bet they will all get eaten up pretty quickly.
150g coconut oil
175g coconut sugar
1 egg, beaten
200g buckwheat flour
1 tsp baking powder
150g good quality dark chocolate, broken into chunks
Preheat the oven to 160°C/325°F/gas mark 3 and line 2 large baking trays with baking paper.
Cream the coconut oil and sugar in a food processor, then add the egg and vanilla and process again.
Sift in the flour, baking powder and a pinch of salt and process until fully combined.
Throw the chocolate chunks into the dough and process for 30 seconds so the chunks break down a little and are mixed into the dough.
Roll the dough into walnut-size balls and place on a baking tray about 5cm apart. Bake for 12–14 minutes until golden around the outside, then remove from the oven and leave on the trays to cool and harden.
Serve however you like, but they would look great if you have made small ones served on a pretty plate or large ones still warm from the oven served with homemade ice cream or frozen yoghurt would make a great dessert.