Seriously Lazy Muffin Tray Cookies

Deep, Gooey, Golden

It hasn’t escaped my attention that my stats soar far higher when I write something as personal as ‘Ponytail Man’ though I suppose it’s because deeply cringe material has a far wider appeal than, say, a whole wild rabbit braised in Japanese sake.

Anyhow, it’s a busy week over here so no time for confessionals. Just a really easy, quick recipe for chocolate chip cookies I like to make time and time again that leave little to wash up, and offer seriously deep fudginess.

Throughout the seasons, you can switch things up. Brown the butter, add some cardamom, switch the milk chocolate out for white chocolate, whack some pistachios in there, I don’t know, just make them, ok? You won’t regret it.

Makes 12 cookies

Ingredients

115g butter, melted

160g soft brown sugar

1 egg

1 tsp vanilla extract

180g plain flour

1/2 tsp baking powder

1/2 tsp sea salt

1 bag choc chips

Method

Preheat oven to 180 degrees (fan)

Grease a 12-hole muffin tray

Melt butter in heavy based saucepan

Add to sugar and whisk until foamy

Set aside to cool for five minutes

Add egg and beat lightly to incorporate

Add vanilla and salt

Sift flour and baking powder to blend

Add to the mixture and fold until almost mixed

Add chocolate chips and make a final few folds by which point you should have a thick dough that’s slightly sticky

Divide between the 12 muffin tray holes

Bake for 7 - 8 minutes

Remove from the oven and allow to cool in the tin for a few minutes before running a knife around the edge to loosen the cookies

Pop them out of the tray and allow to cool

With browned butter, roasted pistachios, and white chocolate.

With mini eggs and chocolate chips.

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