I found if frozen for more than the 30mins time (like properly frozen) they don’t flatten much and need a slightly longer bake – I added an extra 4 mins (rangemaster oven) – still absolutely gorgeous cookies. We’ve tried up to 20 minutes at 375 and they still look like baseballs, no spreading and some rawness in the middle. we really like it, even when i put the cookies in the fridge, the textures still the same and it didnt go hard like other cookies. None of these complaints are significant but just a tiny bit more thought and care would have improved the reading experience greatly. I’ve had to make them with self-raising flour both times, as cannot get plain right now, so very glad you included instructions on how to do that as well.

With mouthwatering photography by Jonathan Lovekin, this is, simply put, an indispensable cookbook and an essential item on any home-cooking enthusiast’s shelves. I have a batch of these in the freezer ready to bake, but I just wondered how long they’ll be okay being frozen for (like a month or something?It was good, but I thought it needed refining, so I spent a little time making it more palatable- more of a tickle than a slap. I want to have a crack at these today but only have three types of sugar in the house, I’ve seen in your comments that caster sugar isn’t recommended (I have regular caster and golden caster, so that’s those two out! These are delicious CCC’s – I recently moved from the USA to the UK and was so disappointed when my tried and true choc chip recipe didn’t work. Previously published as A Taste of Home] With Angela's Kitchen, Angela Hartnett brings her informal, grounded style of cooking into our own kitchen. However, you can try it with another 1/2tsp of baking powder on top (so 2tsp total) but the texture will be different!

I ended up having to give three away as Although I’d kept them in the freezer I couldn’t stop Baking them!My partner and I loved them and dropped some round at my parents and friends and they all raved and asked for the recipe! I love your recipes, I make them all the time and this Christmas I’m doing a treat box of the top 5 favourite bakes rated by family and 4 of them are yours, so thank you! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven. I have a question; I plan on adding some food colouring to these cookies to give them a marbled effect? With Angela's Kitchen, Angela Hartnett brings her informal, grounded style of cooking into our own kitchen.