This is my favourite cookie recipe, modified and improved over the years. The is my latest iteration, with the same ingredients, but a better cooking method!

If you wait a few minutes for them to cool, they’ll be crisp on the outside, and soft and fluffy in the middle, with the chocolate still just a little molten. Perfect!

There’s also a Vegan and Gluten Free chocolate chip cookie option, which although I’ve not yet tried in the new cooking method, should do well this way too.

Makes around 18 regular cookies.

Ingredients:

• 200g margarine
• 180g caster sugar
• 2 tsp vanilla essence (optional)
• 300g plain flour, sifted
• 2 tsp baking powder
• 150-200g Chocolate chunks (cut into half squares)

Additions 8th August 2022

• 1 tbs apple sauce
• 1 tbs whisked AquaFaba (chick pea can water)
• Around 50g flour

Method:

1. Preheat your pancake machine (such as the Breville Quick Stack, for four or two pancakes at a time)
2. Cream margarine and sugar together, ideally in a mixer (or laboured with a wooden spoon), until light and fluffy
3. Slowly add sifted flour & baking powder to the butter mix, to form a dough (possibly finish with your hands)
4. Add the chocolate chunks to the dough, and mix slowly and carefully
5. Add a ball of cookie dough mix to each of the pancake spaces (around 55grams per ball). Compress the lid until it clicks.
6. Cook for just 4 minutes, for a deliciously melt in the mouth cookie cake (or 6 minutes if you want to dunk them in your tea). (If lining your pancake press with baking paper, cook for 6 minutes to match 4 minutes without the baking paper lining).
7. Transfer to a cooling rack, and then store in an airtight container when cool.