It took me years to find a perfect cookie recipe. I like my cookies crispy around the edges and soft in the middle. Many recipes were tested and many of them were okay, but they weren’t the one.
The following recipe is the closest I’ve ever been to cookie perfection. To me, they are ideal – they have those crispy edges and a soft, chewy centre. Yum.
The Daim bar chunks really take this cookie to another level, but you can use any chopped up chocolate bar you want – Terry’s chocolate orange would be wonderful. So would Galaxy.
Or you could add smarties or chocolate chips. I’ll leave it for you to decide 🙂
Cadbury Daim Bar chunk cookies
Adapted from “Passion for baking” by Jo Wheatley
200g soft butter
150g soft light brown sugar
125g demerara sugar
2 eggs, beaten
2 tsp vanilla extract
400g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g Cadburys Daim Bar chocolate, chopped up (or any other chocolate bar of your choice)
Preheat oven to 180C. Grease and line a couple of baking trays.
Cream the butter and sugars together until very light and fluffy. Slowly add the beaten eggs until the mixture is smooth. Add the vanilla. Sift together the flour, baking powder and bicarbonate of soda. Stir into the batter just until everything is incorporated. Fold in the chopped chocolate.
Using an ice cream scoop, drop spoonfuls of the cookie batter onto the lined trays. You can roll the mixture into balls using your hands (this cookie dough is a dream to work with) but I find I get the best results using an ice cream scoop. This way you’ll have perfect, evenly sized cookies (which pleases my slightly OCD tendencies!)
Bake for 5 mins, then remove the tray from the oven and sharply (and carefully!) bang the tray down on a solid work surface. Return the cookies to to the oven and bake for a further 7-10 minutes or until golden around the edges. The cookies will still be quite soft in the middle, so leave them on the baking tray for 5 minutes before transferring to a wire rack.