Oh yes. As it turns out, this week saw the 10,000th page view on dad at the weekend – which, while I am intelligent enough to know is minuscule in most blogging terms, still managed to give me a not insignificant amount of trouser excitement as I watched the counter tick over into quintuple digits.
And what better way to mark ten thousand views on the blog than to cook ten over sized chocolate cookies with the boys? (Yes, I know there are only 9 in the photo, but I defy you to cook these and not nab one – impossible).
So, without wanting to support the trend for upping the ante on the amount of different types of chocolate you can cram into a single cookie (M&S are certainly the worst offenders here), but still trying to build some sort of connection with the monumental blogging achievement I had just reached, I thought quintuple chocolate cookies would be rather apt. But then the thought of sending my children to an early suger-and-fat-induced grave (and the fact that each cookie would probably cost over a tenner) I decided to tone it down a little and keep it simple. “Shame and poop!” I hear you cry, and I agree, not exactly a great celebration, but thinking about it, it’s not really a great achievement so probably fitting…
Ten big bastard chocolate cookies (with M&Ms)
Loosely based on a Nigella recipe this one – and very simple:
In a mixer, beat 125g of butter and 100g of golden caster sugar until the mix is light and has almost lost its colour. Now, into the mix add 100g of melted chocolate, an egg, 100g of plain flour, 50g of ground almonds, 40g of really good quality cocoa, a teaspoon of vanilla extract, and a teaspoon of bicarbonate of soda. Gently bring the mixture together (you can still use the mixer for this) and once it has reached a sooth consistency, add a large bag of chocolate M&Ms.
Give it a final whizz and spoon out the mix in large blobs onto a baking tray covered in baking parchment. Make sure you give them room as they will spread out during the cooking process. Stick them in the oven at 175c for about 19 minutes. When you take them out they will look undercooked – that’s good – you must make sure you don’t overcook them as you want them to be a little crunchy on the outside and chewy in the middle – all this will happen when they cool (on a rack please).
If you can make these in secret without the kids seeing, smelling or most importantly, tasting them, all the better…