Okay two important things to bear in mind with these cookies:
- Presentation is not my strong point – my cooking doesn’t always look fantastic (though it usually tastes ok)
- My photography skills are even worse than my presentation!
On the plus side, these cookies are extremely yummy – they are the soft, chewy American type cookies which start out gorgeously soft and melty and keep their cushiony cakey texture even after a couple of days in a tupperware (this batch ended up as office snacks!)
1 tsp orange extract (I used Sainsbury’s Valencian Orange extract)
215g plain flour
10g cocoa powder
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chunks (I used Lidl Fin Carre brand)
- Preheat the oven to 190C/Gas Mark 5 and line 2/3 baking trays with baking parchment or greaseproof paper.
- Put the butter and sugar in a bowl and beat until it goes pale and fluffy.
- Add the eggs and the orange extract and beat in.
- Sieve in the cocoa, salt, bicarbonate of soda and then the flour.
- Mix in the dry ingredients until no streaks of flour or cocoa remain, then you can stir in the chocolate chunks.
- Using two teaspoons, put walnut-sized blobs of the mixture onto the baking sheets. You’ll want to leave at least an inch/2.5cm around each blob as they spread out quite a lot.
- Bake, depending on your oven, for 8-15 minutes. Start checking after 8 minutes – if they look a bit ‘wet’ on top then leave them a bit longer, but you still want them to be soft in the middle so don’t let them dry out.
- After taking them out of the oven, leave on the tray for a couple of minutes to firm up before removing to a cooling rack – as they are still quite bendy at this stage you may want to use a fish slice for this!