II’ve spent years trying to perfect the art of chocolate chip cookies, but it always seemed like they came out too hard or too runny. Even when I followed a recipe exactly, I could never achieve the right consistency. That all changed when I began experimenting with my own ingredients and ratios. For me, the ideal chocolate chip cookie should be soft and gooey. There’s nothing worse than biting into a dry, store-bought cookie. While some people may prefer their cookies on the harder side, I personally don’t. Instead of using chocolate chips, I prefer to chop up a block of dark chocolate into small chunks. I find that these bigger chunks melt better and create a more indulgent, gooey texture. But, of course, everyone’s preferences are different!

Hope you enjoy this recipe and let me know what you think if you make them 🙂

This recipe yields about 10 medium sized cookies.

Put oven on 170c fan


130g white plain flour

100g oats

1/2tsp bicarbonate of soda

1/2tsp salt

100g butter softened

1 egg

60g dark brown sugar

2tbs maple syrup

150g dark chocolate, cut in chunks

1tsp vanilla extract

Start by creaming the butter in a large bowl, then add the egg, maple syrup, and vanilla extract. In another bowl, mix the flour, oats, bicarbonate of soda, salt, and dark brown sugar. Add the dry ingredients to the wet and mix until doughy, then fold in the chopped dark chocolate. Chill the dough for 30 minutes, then preheat your oven to 170c fan and line a baking tray with parchment paper. Scoop the dough into balls and place them on the baking tray, leaving room for expansion. Bake for about 10 minutes, then let the cookies cool on the tray for a few minutes before transferring to a cooling rack. Repeat until all the dough is used up, and store the cookies in an airtight tin for several days of deliciousness.

And if you’d like to see it all happen in action:


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