It is not often that I roll over enraptured about something I have made, even if it tastes incredibly good and is received well by those who share it, but in this instance, I must make an exception. Made using a recipe I have tried and changed numerous times to suit my tastes and, now feel comfortable enough with calling my own, without further chatter, here is the recipe for my lacto-vegetarian-friendly eggless chocolate button cookies.
You will need:
* 200 grams unsalted butter, at room temperature;
* 150 grams sugar (75 grams dark brown soft, 75 grams demerara);
* 325 grams plain flour;
* 2 capfuls vanilla extract;
* 1 teaspoon baking powder;
* Pinch of coarse sea salt;
* 4 tablespoons soya milk (to bind mixture);
* White and milk chocolate buttons (I used Milkybar and Dairy Milk).
* Begin by creaming the butter and sugars together in a bowl until smooth, either using a fork or an electric whisk. Add the vanilla extract and mix together;
* Add the baking powder and salt into the flour, making sure all are mixed together as evenly as possible;
* Spoon the dry ingredients into the butter in stages and mix (I like to do three or four tablespoons at a time), ensuring that all are incorporated and that the bowl is not overloaded with flour. Repeat until all the dry ingredients have been used and are well-combined with the butter;
* The mixture may look a little dry and unpromising at this point, but adding the milk will bring it together to form a soft and pliable dough. Tip in the desired amount of chocolate buttons, then work into the dough using your hands to get an even distribution throughout. Don’t worry about breaking any of them at this point, it will all add to the texture and the wonderfully mottled meltingness at the end;
* Pre-heat the oven to 180 degrees fan, 200 degrees conventional (gas mark 6) and roll the dough into golfball-sized pieces, placing on a baking tray lined with parchment; press them ever so slightly so that they sit easily on the tray. This mixture does not spread a lot, so you can bake a good number at a time without them merging;
* Bake for 12 minutes in total, rotating the tray halfway in the oven after 10 and then baking for the remaining 2. Remove when golden and slightly cracked on top, then enjoy warm on their own or with a cup of tea. You can also try sandwiching two together with an ice cream or frozen yoghurt of your choice, which I have yet to try, however, I imagine it will make a pretty gnarly dessert.
The cookies will keep in an airtight container in the fridge for upto two weeks (though they probably won’t last that long) and you can warm them a little in the grill if you like, they taste amazing either way. Happy eating!!