With the rain pouring down outside today seemed like a good day to share my tips for easy stress-free, child-involving baking! Nothing beats freshly baked cookies and a cuppa tea (or juice, depending on your age … or wine for that matter!) when your huddled inside against the horrible winter weather.


We made these in a baking class I run on a Monday evening, apparently they’re better than the Sainsbury’s ones - an achievement I would say.


   125g softened butter (if its straight out of the fridge pop it in the microwave for 20 seconds to take the cold edge off it)

   100g light brown soft sugar (or any brown sugar you have lying around)

   125g caster sugar

   1 egg

   1 tsp vanilla extract

   225g self-raising flour

   200g broken up chocolate bars (we used white and milk but you could use anything from Cadbury’s dime to Lindt darkest choc)

   3 tbsps cocoa powder


1  Preheat the oven to 180°C (gas mark 4)

2  Cream together the butter and sugars until light and fluffy (takes about 7 minutes, this is great for getting the kids involved, remember to keep pushing the mixture back down into the middle of the bowl)

3  Add the egg and vanilla and beat together (remember to crack the egg in a separate bowl so you don’t get any eggshell in the cookie mixture)

4  Sift in the flour and cocoa powder, mix together - it will be fairly thick by now.

5  Add the chocolate chunks of whichever variety and thoroughly stir them in (this can be done by hand if they are well washed!)

6  Split the mixture into 12 or more even sized balls and place on a baking tray covered with baking parchment. Remember to keep the balls a good distance apart as they will expand outwards as they bake.

7  Bake for 7 minutes if you want them super gooey or up to 12 minutes if you prefer them crunchy. We worked out that 9 minutes produced the best cookies for us!

EAT !!! (once they’ve cooled a bit)