This is my favourite cookie recipe, modified and improved over the years. For a while it was sold commercially as the base of the ‘cookie dough’ dessert option at the luxury boutique hotel I owned/managed for three years. These days is a very popular choice for Pot Luck events.
Makes about 12 good sized cookies.
- 200g margarine
- 180g caster sugar
- 2 tsp vanilla essence (optional)
- 300g plain flour, sifted
- 5 tsp baking powder
- 220g Chocolate chunks (easy to make totally vegan using vegan chocolate)
- Preheat oven to 180 degrees C
- Cream margarine and sugar together in a mixer, until light and fluffy
- Slowly add sifted flour & baking powder to the butter mix, to form a dough
- Add the chocolate chunks to the dough, and mix slowly and carefully
- If making larger cookies, roll into golf size balls, arrange on paper on a cookie tray, and press down slightly. Otherwise divide the mix into about 12.
- Cook for 12-15 minutes in the middle of the pre-heated oven.
- Transfer to a cooling rack, and then store in an airtight container when cool.
- In my experience, the best chocolate chunks are actually half a ‘square’ of regular chocolate bars, like ‘Whitakers, Dairy Milk, etc.’. This way you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie). Chocolate drops are just a bit too small, melt too much during cooking, and so become more of a background total flavour rather than a satisfying chocolate hit in most bites of the cookies.
- The cookies do not need cooking for quite as long as you may expect. If they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling after a few minutes out of the oven on a cooling tray.
- Particularly when you’re making multiple batches of cookies, always place the raw dough onto a cool baking/cookie sheet, rather than one recently fresh out of a hot oven. If you put it onto a hot baking tray, it starts to melt the margarine element before the flour starts cooking and binding, so you end up with very thin merged cookies that really aren’t so good.
- You can prepare larger amounts of ingredients in advance, and then freeze the raw cookie dough in batches to bake later. To defrost, just move it from the freezer to the fridge the day before baking, and use as you would normally. Or if you just want to make giant cookies one at a time on demand, just freeze individually wrapped portions, pre-flattened to size & shape. You can also just make it up to a couple of days in advance, and store in an airtight container in the fridge until you’re ready to bake.
Cookie Dough to Share – Boutique Hotel Style
‘Cookie dough to share’ at the hotel was around 100g of raw mix, topped with four scoops of ice-cream, about half a tub of then freshly whipped cream, fresh chocolate shavings, and a quick decorative lattice of melted chocolate as a type of sauce and decoration.
Each ‘cookie dough’ was cooked from frozen (a pre-wrapped portion, made in advance, weighed, shaped, and then individually wrapped in clingfilm before freezing), for 12 minutes into a commercial pre-heated oven at 180 degrees C.
It was pulled out just before it started going brown, transferred to a cool deep serving plate, topped quickly with the cold ingredients in a stylised way, and then served immediately.
It was always greatly enjoyed by the hotel guests.