FOOD / READY, STEADY, GLOW COOKIE RECIPE FT. LOVE COCOA CHOCOLATE

Hi, I'm Jasmine and I'm a chocoholic. 

There have been countless times where family, friends, and even complete strangers have caught me with my whole face inside a Nutella jar. Don't worry, at home, not in the middle of a supermarket, I have a smidge of dignity. Chocolate and sweet treats are my absolute weakness - I will always pick a dessert over a starter and I forever have to avoid looking into windows of bakeries because I won't be able to resist buying the lot.

I'm all about balance when it comes to food; there are times where of course I indulge but if I can find a way to make a sweet treat that little bit healthier, I'm totally game. A lot of the recipe books I own are geared toward a healthy lifestyle; even though I'm not vegan, some are vegan friendly and if not, they are unprocessed or refined sugar free. 

I kindly got sent a selection of chocolate from Love Cocoa and rather than just scoffin' the lot in one go, I thought it'd be a nice idea to pop on my apron and bake some cookies! What a domestic goddess, eh. As I said above, I've got a load of recipe books but Madeleine Shaw's Ready, Steady, Glow is my go-to for yummy goodies and its filled with so many incredible recipes. However, as I said, I had my eye on cookies and luckily Madeleine had just the recipe... 

Before I get into the recipe, I just want to say they are SO BLOODY GOOD. Even if I say so myself. They're moreish and gooey and just mmmmmmmm. And because they're refined sugar free, I don't feel too bad about eating them all. Kiddin, my flatmates are certainly helping out which is a good sign I say! Rather than just using one type of chocolate, I decided to split the mixture and mix in half of the Honeycomb Milk Chocolate and also the Crushed Coffee Dark Chocolate; I can't decide which flavour I love more!

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MAKES 12

INGREDIENTS

150g unsalted butter 

175g coconut sugar 

1 egg, beaten

1 tsp vanilla extract 

200g rice or buckwheat flour (I went for buckwheat)

1 tsp baking powder 

pinch of salt 

150g chocolate - as I said, I used half of the Honeycomb Milk Chocolate and half of the Crushed Coffee Dark Chocolate

METHOD

Preheat the oven to 160 degrees celsius and line 2 large baking trays with baking paper

Cream the butter and sugar together, then add the egg and vanilla extract and mix again

Tip: there's nothing worse than trying to cream together butter and sugar when the butter hasn't softened enough so either leave it out of the fridge for a bit or if you're forgetful like me, pop it in the microwave for a few seconds to soften up. Any microwave will do but I couldn't recommend the Panasonic combination microwave more! Anything that can grill, steam AND bake is a massive winner in my eyes.

Sift the flour, baking powder and a pinch of salt and mix again until fully combined 

Break up the chocolate and mix into the dough 

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Roll the dough into walnut-size balls and place on the baking tray about 5cm apart (so that they don't turn into one biiiiiig cookie)

Bake for 12-14 mins until golden brown around the outside. at which point you can remove them from the oven and leave on the trays to cool and harden 

Then... DIG IN!!!!!!!

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Sorry if I've made you salivate... you're welcome to come round and scoff one with a cuppa tea!

P.S. Love Cocoa also do G&T and also AVOCADO flavoured chocolate... like whaaaaaaaaat, I'm totally gonna have to order some myself.

xo