Emergency Cookies

Me and MrStarmoose (my fiance) rarely keep biscuits in the house, mainly because we are both liable to eat the whole lot and feel sad about it afterwards. But sometimes you just want a cookie  (a warm chocolately gooey cookie) and a glass of cold milk.


So I have cookie dough on standby in the freezer (it can just be stored in freezer bags), ready to pop in the oven. It stops us eating loads of them because they feel a bit special. Frozen dough make really good presents for birthdays and stuff if you put the recipients favourite chocolate bars in them or shove them in a nice tin.

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The recipe (makes about 12 medium ones or 8 huge ones) is quite Millie’s cookies-ish but I think the darker sugars make it more chewy and caramelly. Also I use 2 bars of Green and Blacks which means they taste a bit more grown up:


Grown-up? Who am I kidding? I have also made them with a whole range of chopped up chocolate bars: mini-Rolos, Caramacs, Snickers etc.

The recipe:

  • 125g butter, softened
  • 175g light brown soft sugar
  • 50g caster sugar
  • 1 egg beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • Pinch of salt
  • 200g chocolate (chopped up chocolate bars, chips, fudge cubes, biscuits, whatever you like… raisins, nah, too healthy!)


  1. Cream butter and sugars together and then add the egg and the vanilla. Sift in the flour and salt and mix with spatula – it will be fairly dry, add a drop of milk if it is too dry.
  2. Ball it together than then divide it into two. Place a sheet of clingfilm flat on the kitchen surface, roll one ball into a sausage shape and them wrap it in the cling film and roll it a few more times to make an even shape, pull in the ends like a Christmas cracker and repeat for the other ball.
  3. Place the two cookie sausages in the freezer and allow to cool for about 40 minutes then take them out and with a sharp knife cut them into even slices (6 per roll or 4 if you want huge ones) and then you can store them in a freezer bag until you are ready to eat them
  4. To bake them pre-heat your oven to 180c and place the cookie rounds on ungreased baking paper spaced far apart (I usually do four on a big tray), half way through cooking give them a pat down with a fish slice to spread them out a bit. If you want to have a really squidgy centre then bake for about 12 minutes from frozen. Otherwise cook for 15 minutes until just golden round the edges – keep an eye on them they will cook quite fast at the end.
  5. Take out of the oven and leave to harden for 5 minute before transferring to a wire cooling rack or your mouth. They are really amazing warm with the chocolate still molten.

One thought on “Emergency Cookies

  1. Pingback: Coffee Ombré Cake | Stella Ottewill

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