With another Lockdown what better way to kill time than baking? Now Halloween has passed it makes for an even better excuse to crack on with some Christmas baking. For those who think it’s too early…it’s never too early!! I wanted to bake something Chris would eat as well and the only thing I could think of was Cookies. The thought of this bored me a little as I’ve made the so many times for him so I got on Pinterest for some inspo. Lo and Behold- the Christmas Pudding Chocolate Cookie!!
These cookies are not only gooey and yummy, but so cute. They’re so easy to decorate but I think it’s so effective when they’re all done. The addition of more chocolate as well coating the cookie adds to the indulgence of them even more. All you need is melted chocolate, icing pens (yes those one you always use when you were little on cakes) and a bit of a steady hand.
If decorating isn’t your forte, not to worry. If you get on Ebay or Etsy and buy some sugar crafted Holly cake toppers these would work just as well! Other than this the ingredients are so basic and you most likely have them in your cupboard.
These are so easy to make and only take one bowl (always a bonus on washing up). So long as you dont over bake these they will be the same texture as Millie’s Cookies.
Recipe adapted and inspired by Jane’s Patisserie
For the Cookies
- 125g Margarine
- 100g Light Brown Sugar
- 100g Granulated Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 25g Cocoa Powder
- 225g Plain Flour
- 1/2 Tsp Salt
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Baking Powder
- 100g White Chocolate Chips
- 100g Milk Chocolate Chips
- 200g White Chocolate
- Writing Icing
1) Preheat the oven 180 degrees then line two baking trays with grease proof paper
2) Using a handheld electric whisk beat together the marg and sugars until fluffy
3) Beat in the egg and vanilla until well mixed. Sieve in the cocoa powder and beat again. Then add the flour, baking powder, bicarbonate and salt until you make a thick cookie dough
4) Using a wooden spoon fold in your chocolate chips until evenly distributed
5) Make walnut sized balls from the cookie dough. If you want to be super precise roughly 30-35g each. Place the balls of dough onto a baking tray leaving space for the cookies to spread in the oven. If in doubt just do two rounds of baking
6) Bake in the oven for 10-12 mins then leave to set on the baking tray for about 10 mins before transferring onto a wire rack.
7) When fully cooled you can decorate- melt your white chocolate in the microwave in 20 second blasts and mixing inbetween each one
8) When melted dip the cookie into the bowl of melted chocolate using a spoon to help the chocolate on.
9) Leave the chocolate to set before using icing pens to draw a Holly.