This chocolate chip cookie recipe is by Chococo co-founder Claire - perfect to make on a snow (or ice) day & you are stuck at home & need an activity to keep everyone busy & happy!

In Claire's words; "I am a chocolate junkie, not a sugar addict, and I am constantly amazed at how much sugar is included in most cookie recipes, so my recipe here is relatively low in sugar but includes both milk and dark chocolates to give sweetness and flavour.
This is also an extremely easy and quick recipe to make using kitchen cupboard ingredients, so is perfect for that domestic goddess moment or to make with the kids when it's a snow day."


125 g unsalted butter, at room temperature
75 g light soft brown sugar
150 g self-raising flour
1 tablespoon full-fat milk (semi skimmed will work fine too if that is all you have)
1 teaspoon vanilla extract
75 g dark chocolate (70% cocoa solids), roughly chopped* 
75 g milk chocolate (35% cocoa solids), roughly chopped* 
2-3 baking trays, lined with baking parchment

Makes 12 large cookies or c20 small ones

* By the way, you can always tweak this depending on what sort of chocolate you have at home - if you only have milk chocolate, you might want to reduce the amount of sugar a little as the milk chocolate will be adding more sweetness & vice versa if you only have dark chocolate to hand. 

1. Preheat the oven to 180°C (350°F) Gas 4.
2. Cream the butter and sugar together in a large bowl until light and fluffy. Add the flour and milk and mix into a dough.
3. Add the vanilla extract and chopped chocolates and stir into the mixture.
4. Use your hands to divide the dough into 12 balls. Arrange the balls on the prepared baking trays, leaving plenty of space between each cookie as they will spread as they cook.
5. Squash each cookie gently with your fingers to make rounds about 5 cm in diameter (they will spread to about 9 cm in diameter).
6. Bake in the preheated oven for 12-15 minutes depending on their size, until golden brown. Only cook for a max of 12 minutes if you make small cookies.
Allow the cookies to cool and firm up on the baking trays for a few minutes before transferring them to a wire rack.
7. Eat as soon as the cookies are coot enough to handle as they are at their most delicious when they are warm and the chocolate is still soft.
If you do want to enjoy them later, I would advise gently warming them in a low oven for a few minutes to get that delicious 'just-baked' taste.

The cookies will keep stored in an airtight container for up to 5 days, but they never last that long in our house!

CLAIRE'S TIP
For a quick dessert take a few cookies, warm them in the oven, pile some scoops of premium vanilla ice cream on top and drizzle with a hot sauce.