“Lockdown has been getting to me. I miss family and friends…I even miss the weekly shop! I think we’re all up and down emotionally and the isolation is affecting us in unexpected ways. In times of high anxiety, hopelessness and boredom I bake. These simple, soft cookies were borne of the need to do something mindful and a sheer craving for something intensely chocolatey and grown up.”
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: Makes 18 cookies
50g caster sugar
150g soft brown sugar
1 tsp sea salt (plus extra for sprinkling)
200g plain flour
1 tbsp cornflour
1 tsp vanilla extract
1 tsp bicarbonate of soda
40g chopped dark chocolate
Preheat the oven to 200C/180C fan and line 2 baking trays with baking parchment.
Cream the butter, sugars and salt together in a mixing bowl with a wooden spoon. Next, stir in the flour, cocoa, cornflour, bicarb and vanilla extract and stir everything together until well mixed.
Chop the dark chocolate into slightly larger than chip sized chunks and stir through the cookie dough.
Add the egg to the bowl and mix – it will bring the crumbs together into a dough. Take the dough and roll it into balls just smaller than golf ball.
Place the dough balls in rows of two or three onto your baking tray (depending on width). Gentle press them with the palm of your hand to flatten the top and sprinkle with coarse sea salt.
Bake for 12 minutes, then leave to cool for at least 5 minutes before removing from the baking sheet.
Dip into a glass of cool milk in moments of desperation.