I have not had a cup of tea for 8 weeks and 3 days. Anyone who knows me well understands that this is quite the turn around for me – I could comfortably get through 10 mugs a day. Giving it up was not an easy decision, but my front teeth were repeatedly being stained by tea and after three trips to the dentist in six months (and as someone who is absolutely terrified of dentists) something had to give. So since my last dentist’s appointment, I haven’t touched a cup of tea.
I’m not going to lie: it’s extremely difficult. Sometimes I just crave a cup of tea so desperately, not least when having a treat. Tea and cake simply belong together. A good brew would have been lovely with this cookie, but I tried to console myself with a glass of milk. It’s hard to be downhearted when you’ve got this big beast in front of you, anyway.
This was inspired by my tragic history of loving ‘treats’ that other people find vaguely cheap and unpleasant – my favourite chocolate as a child was Scotbloc cooking chocolate, sometimes I still crave those Tesco value milk chocolate bars that are about 20p for 100g, and I long believed the giant double chocolate chip cookies from the Safeway bakery were the finest in the world. This is my attempt to recreate those cookies that I loved so in my childhood – I didn’t get mine nearly as thin, but it was so tasty and the texture was pretty spot on, really soft and chewy. It’s big and it’s beautiful, and, as I repeatedly told myself while shaking uncontrollably, it’s perfectly good without a cup of tea for company.
Giant Chocolate Chip Cookie
30g butter, softened
2 tbsp granulated sugar
2 tbsp brown sugar
2 tbsp beaten egg
1/2 tsp vanilla extract
62g plain flour
2 tbsp cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1. Preheat the oven to 180C and line a baking sheet with greaseproof paper.
2. Cream together the butter and sugars.
3. Beat in the egg and vanilla.
4. Stir in the flour, cocoa powder, baking soda and salt.
5. Scoop the sticky dough up with a spoon and pile it into a big ball on the baking sheet. Press on the chocolate chips.
6. Bake for 17 minutes – it should be set around the outside, but still quite soft in the middle.
7. Cool on the baking sheet for 10 minutes. Devour!