But I can’t keep my hands out the cookie jar

Bow down before the perfect Chocolate Chip Cookie. Gooey in the middle, a little crispy on the outside, kinda salty, very chocolaty, bit rich but probably could be pushed to eat a second. I will never go searching for another cookie recipe ever again amen. (Recipe adapted from here ).

Chocolate Chip Cookies:

• 120g butter (softened)
• 60g light muscovado sugar
• 60g caster sugar
• 30g dark muscovado sugar
• 1 egg
• 240g plain flour
• 1 teaspoon of baking powder
• 150g of dark chocolate 
• 1 teaspoon of salt

Pre-heat oven to 180c. Mix all the different sugars with the butter until creamy. Beat in the egg then chuck in the flour, salt and baking powder. Chop the dark chocolate into chunks and fold into the dough. Next, roll the dough into balls and place on a greased baking tray, giving each of them a little squidge down. I think the trick to making sure you get the crispy-but-also-gooey thing right is keeping them quite big, I got around nine cookies out of this mixture. Bake them for 12-15 minutes until they go a nice golden colour but not quite brown - don't over do it! And you're done. GET IN MA BELLEH.

Feel the burn

These are really fiery ginger biscuits with an even spicier ginger butter cream gluing them together. I lurrrve ginger but if you want them to taste a bit milder just add the ginger teeny bit by teeny bit tasting along the way (sorry if I'm being way too precise). I think these would work really well with cinnamon instead of the ginger, must remember to try them out.

Fiery Ginger Biscuits

• 50g butter 
• 50g soft light brown sugar
• 4 tablespoons of honey or golden syrup  
• 175g self-raising flour
• LOADS AND LOADS OF GINGER ( I can't remember how much, I just chucked it in)

Pre-heat oven to 170c (fan oven). Melt the butter, sugar and honey together until the sugar has dissolved, then mix in the flour and ginger. Stir it up into a dough then roll into balls and pop them on a greased-up baking tray. They don't really spread out so they can be quite close together, squash them down a little bit with a fork or spatula or something and then bake for around 10-12minutes. Let them cool before you add the:

Spicy Ginger Butter Cream

• 50g butter (soften it up)
• 140g icing sugar
• Splash of milk
• A LOAD MORE GINGER

Mix it all up and dollop some on one biscuit (on the side that was face down in the oven) and squash another biscuit on top. Try to resist eating them now and leave them for a bit, they're so much better when they've set and even better with a cup of tea.