4 down, 1 to go...

Awright. Let's talk...

Let's talk about stress.

Ohmygod brain, please, let's not.

No. Stop it. We've got to.

Okay.

SO, as all of you know right now, the exam period has come thick and fast.
Literally fast.
Thick in the sense that most exams are meaty, 2 hour long nerve-filled tension-fests where you write and write like you've never written before.

The handwriting in these essays is slack, my friends. Slack.

But the stress? You can literally smell it. It smells like fear. And invigilator perfume.
Nice.

Oh, and did I mention the hand cramp? 

Me: Must... keep... writing... about... Frankenstein...

Hand Muscles: ARE YOU FREAKING CRAZY. Drop the pen. Drop it.

My talking hands don't help my stress levels.

Did I seriously just start talking to you about talking hands?

Yeah... um can we gloss over that? Together? That would be fabulous.

As you can tell. Stress gets to me a number of different ways. And sometimes kind of seriously.

1) I get headaches

2) I cry

3) I eat

4) I cry some more

5) my stomach goes into a crazy spasm thing.. (overshare? Okay. Sorry. We're just such good friends.)

I know it's stupid. But hand cramps haunt me. 

So, how do I combat this terrifying beast? Well, I tackle number 3 off my list.

I feed myself. Feed my soul.

Cinnamon and chocolate flapjack? Check and check.

If I can give any of you a teeny bit of advice this exam season. Don't you dare starve yo'self.
Whatever you do.

2 reasons :

1) Your stomach will rumble. And in a silent exam room where everyone's trying to secure their futures? Kinda embarrassing.

2) Life's too flapjackin' short. You'll work it off later. Did you know thinking burns calories? Looks like I'm going to have 2.

Chocolate Flapjack with a splash o'Cinnamon
Makes about 30 pieces (depends how famished you are.)

Ingredients
85g granulated sugar
175g unsalted butter
3tbsp golden syrup
340g porridge oats
100g dark chocolate (70% cocoa solids)
Cinnamon

Method
Preheat the oven to 190 degrees and line a 20x30cm baking tin
Gently melt the sugar, butter and syrup together, stir until combined
Once melted, remove from heat, add the oats and stir well until the oats are completely coated
Stir in the chocolate (it'll melt. total yumville)
Stir in generous amounts of cinnamon to your taste
Tip the mixture into the prepared tin, and press in evenly and firmly with the back of a spoon
Bake for about 18 minutes until is smells divine and has turned golden brown
Leave in the tin, to cool

P.S.
My brother was also having a nerve-wrecking time doing his final clarinet recital to end his course at The Royal Academy of Music yesterday.
Joe, these are for you. I bet you were amazeballs. Enjoy! xx

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The Sunday Roast

Bonsoir everyone! (yeah, I'm getting ready for my French speaking exam. Which, ahem, is on Tuesday. Oh my,my,my,my,my,my,my,my,my...)

Brace yourselves. I'm going to do something different right now.

I know, I know... what's going on? I'm mixing it up. Big style.

So here it is guys. My new initiative! It's a little bit more personal than just a recipe, and I've taken inspiration from other blogs who do similar things to this.
I'm pretty excited about it! It just means you kinda, get to know me more and hopefully, I might get to know you more.
Plus, I'll be keeping up my 'one-post-every-week' mantra. Which, I understand has been a bit, well, rubbish recently.
Stoooopid exams. Stoooopid revision. Stoooopid everything.

And the title? Well, I think 'The Sunday Roast' is quite an apt name
Roasting the previous week and whatnot. Always with lashings of gravy. Always.

So, lets get this show on the road, shall we?

This could either prove, or spectacularly shatter any illusions that I'm a really boring person.

Let's do this.

1) Oh. HELLO. What are those two beautiful photos up deeeerrr? Well, they're my Granfy's birthday cakes! Yeah.. he's easily pleased.

"How about a Frangipane tart Granfy?"
"Coffee and walnut?"
"No thanks Jess. I just like a good ol'cupcake."
Literally. What? He's like, the easiest customer. Ever. Every family needs a Granfy.

And I KNOW, it seems like I'm stuck ridin' on the Birthday Bake Bus. It's a rut. But I'll totally get off. Soon. Spontaneously. Probably in Scotland.

Anyway, I think Granfy enjoyed the cakes. Bless.

2) Ahem. Uh. On the subject of Birthdays... uh. well. uhm. This is a little awkward but, uh...

I'VE RECENTLY TURNED 17. OH MY GAAAAAAAAAAAAAAAH.
17 sounds so much older than 16 doesn't it?!
Don't worry. I totally understand that you didn't get me a card or anything.
I'm not bitter. Nope. Not me. At all.

3) Oh, my. Is that the rumbling of an engine I hear in the distance? The unmistakable rumbling of a blue 2005 Vauxhall Corsa to be precise. DATS RIGHT. I'M CRUISIN' FOR A BRUISIN'. YE-AH.

Oh look at us. I have been personally designated as Harry's chauffeur for the foreseeable future.

Of course, I'll have to learn to drive first... DETAILS, DETAILS.
I don't even care. I have a car. The 'L' plates are on. Let's tear up the tarmac.

4)  You know those things that just kinda.. make your tummy feel all warm and fuzzy inside? I get that a lot. Because a lot of things make me happy. But nothing really makes me happier than when someone puts the time aside to bake something special. Just for you. And this year, on my Birthday, I was lucky enough for people to do just that.

First off : Mumma Shiner. Y'know, if you saw us together you'd know instantly that we were mother and daughter. We look the same. Talk the same. Laugh at the same things. I think it freaks people out sometimes.

But, very much unlike me, Mumma very much dislikes baking. I know. Crazy. I guess the cakey gene skipped a generation.
But this year was different, AND LOOK AT WHAT SHE MADE. Teaming up with my Nana, the two of them made this beautiful thing for my Birthday! I saw it. I melted. I had 1... 2 pieces. Okay 3.
But oh sweet Mary Berry was it amazing. Looks like the cakey gene didn't skip a generation after all.

Ohmigod. Don't these look delish? It's cause they were. My wonderful friend Jamie (who makes the best Turkey burgers and wasabi sauce. Like, ever) very kindly thrust this exciting looking tin into my hands. Oh my word. I tell you. Brownie cupcakes? I was not disappointed. And nor were hungry lunch-timers. 

Okay, so. Hands up. Who loves mini things?

ME, ME, ME, ME, ME!
Literally, puppies. Sausage rolls. Frogs. Teeny weeny tiny cakes. LIKE THESE ONES.
Oh goodness. Don't they just make your heart melt?
And not only that...

They were jam-packed into a cake tin. All for me!!

Absolutely gorgeous. And truly delicious. I really envy the baking abilities of my friend Rosie.
She can just look at flour, sugar and eggs and it turns into something beautiful.

And here is the lovely lady herself! Thank you so much Rosie. You really do look dazzling in that tiara.

And last, but by absolutely no means least. These absolutely adorable butterfly cakes made by the gorgeous Jenny (the studious looking one in the red top). Not only were these superbly light, they even had a little glazing of jam underneath the butter cream! Jenny said she wanted to recreate my favourite cake (Victoria sponge) but in miniature! She knows me so, so well.

5) HOLD UP GUYS. The Great British Bake Off won a BAFTA tonight!! Mel and Sue never looked so happy. No sign of Benedict Cumberbatch though. Sad.

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Cookies and Cream Fudge Oreo Brownies. (aw, yeah.)

Oh my goodness, guys. Congratulations.

No. Seriously. If I could, I'd give you a massive bear hug right now.
You've made it through another week.
And even though you've probably suffered some bumps and bruises along the way (metaphorically of course. However, if it applies to you literally, I wanna know what happened. You obviously had a crazier week than me.) it's finally Friday evening. And you're alive.

Go and get yourself a cup of tea. You so deserve it.

The weeks seem to be whoosing past us at a pretty unnerving rate, right now, don't they?

In fact, their whooshing has been so fast, that I'm all disorientated. And I completely forget what time it is, what day it is, even what month it is.

Marty Mcfly. I know how you feel. I've got your back.

Unfortunately though, not everyone's problems can be solved with a flux capacitor.
Even if you have it on a t-shirt.
Though... I wouldn't mind a beat up DeLorean. That would be kinda cool.

And if you're at school/college right now, you'll know what I'm talking about when I say:
"okay, you lot. These next couple of months are the most important months of your lives..."

Let's face it. They say it every year. But I guess it still matters.

For those who haven't quite cottoned on yet?
It's code. It's school code. It's school code for "This shizz is serious. Get your game-face on. It's exam time."

And in amongst all the revision, staying late after school, doing homework, re-doing homework (worst. thing. ever.) it gets pretty darn difficult to find time for yourself, for your friends, for a book, for a bake.

And, well, these brownies are a kinda great excuse for making up for lost time.
For having a break in between writing an essay on Frankenstein, and doing French grammar.
Or for inviting a friend over, having a baking afternoon. Feeling great 'cause you've already finished writing about  Shakespeare's Original Performance Conditions.

And c'mon. They have oreos in them.
Surely you're just sold on that, right? Yeah. I know you.

My situation was a little different, however. I've been making this recipe for god knows how long, and I've been desperately wanting to share it!
I baked this for a meeting at school. Cake was demanded. Brownies of epic proportions were delivered.

I don't think anyone complained.

Fudge-y. Goo-ey. Oreo-y. Nom. Nom. Nom.

Please, for me. If you do anything for yourself this weekend. Let it be setting the time aside to bake these little beauties. You owe it to yourself.
(and if you want my honest opinion, I'm sure ol'Billy Shakespeare will let you off.)

 P.S. just a big wave and hello to Jenni, Elizabeth, Jenny, Agnes, Katie, Harry, Tom and all the other wonderful people munching on these at the meeting this week. Your support is amazing and I have a feeling the next school year is going to be a good'un! :) mwah. x

P.P.S. if you're not following me on twitter yet. Where have you been? Haven't you heard? I'm technological now! x

Makes 19 bite size pieces. (means I'll be having 4, then.)
Ingredients
165g butter
200g dark chocolate, (about 70% cocoa solids works best) finely chopped
3 free-range eggs
2 free-range egg yolks
2tsp vanilla extract
165g soft, light brown sugar
2tbsp plain flour
1tbsp cocoa powder
pinch salt
154g pack of oreos, broken into quarters

Method
Preheat the oven to 180 degrees
Grease and line a 20cm/8in square baking/brownie tin
Melt the butter in a pan over a medium heat
When melted, remove from the heat and add the chocolate, leave to stand until the chocolate melts, then stir together
Whisk egg yolks, eggs and vanilla together in a large bowl until it gets light and fluffy
Add the sugar in two additions, whisking between each (when adding the sugar, make sure you pour it around the side of the egg mixture, so as not to knock the air out)
Keep whisking on a high speed until the mixture becomes thicker
Then, pour the chocolate into it, again around the sides
Add the cocoa powder, flour salt and 1/3 of the biscuits
Mix together until combined (you really start the smell the chocolate at this point. Deeeee-lish)
Spoon the mixture into your lined pan
Plop the remaining pieces of biscuit on the top of the mixture and press in slightly
Bake on the middle shelf of your oven for about 25-30 mins
The middle should be still goo-ey.
Leave to cool.

Salivating yet? You should be. x

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Marbled With Love.

I want to take this time to ask one simple question first.
Just to give me some peace of mind, and to reassure myself that I am not actually an alien, or a Geordie Shore cast member, or something...
Did anyone else realise that the clocks went forward today?

I didn't. And it was a shock to the system.
There I was, snuggled like a little caterpillar in my bed. No rush.
10:30am... yeah. I still got time.
'JESS. NANA AND GRANFY ARE HERE!'
What the.. ?!!?!?!?!

Turns out. I hadn't changed my clock the night before. It was actually 11:30. And my fam had arrived in all their Easter-Egg-bearing glory, and I was still in my jammies...
Daylight savings. You rascal.

Despite that one (rather embarrassing) occasion... I like to think I'm kinda good at remembering things.
Like an elephant.
They have good memories, right? Yeah. I'm an elephant.

So when it comes to birthdays, I reckon I'm pretty much on that.
Okay, so remembering your friends' birthdays is a given. Yeah?
Well no. It's not.
There are people who check their facebooks. Just in case.
I know who you are.
And in a lot of cases, birthdays just kind of... come and go. People don't really want a fuss.
But I like love making a fuss. People secretly love being fussed about. They do.
And when I say 'people', I mean my friends.
My wonderful, crazy, cake-eating, instagram-loving friends.
We make a fuss of each other, even when we say 'ooh noo, it's just another birthday. Don't do anything special! It's not worth it.' - when really, we know we're going to be absolutely BOMBARDED with cake.
Because that's what we do on a birthday.. We bake and bake and bake, until there's cake on the floor, cake in our hands, cake round our mouths, and at least 50 new photos on everyone's instagram accounts.
I love it so much!

This latest Birthday Gift Extravaganza was for my really close friend, Sunny.
Let's talk about Sunny.
She's the kind of girl who can just do everything,
she can cook, bake, take a good photo, do maths...
And thanks to her, I've now found somewhere to buy pumpkin pie filling!
(Tesco have this new American grocery section which makes me so happy)

So what do you give a girl who does all that, for her birthday?

Well, you make a heart shaped marble cake,
put it on a miniature cake plate,
and wrap it in spotty cellophane with beautiful pink ribbon.
Duh!

Making a fuss is totally worth it. Especially when you get a smile at the end. :)
Oh.. and an instagram picture on Sunny's account.
If that's not appreciation. I don't know what is.


N.B - I'm just going to give you the recipe for a whole cake. Is that okay?
Cause of course, my heart-shaped tin was really small so I made cupcakes with the rest of my mixture.
Experiment with it!
Makes 1 Batch of Chocolate Chip and Vanilla Marble Cake Mixture
Ingredients
225g soft margarine
225g caster sugar
275g self-raising flour
2tsp baking powder
4eggs
2tbsp milk
1/2 tsp vanilla essence
1 1/2 tbsp cocoa
2tbsp of hot water
50g plain chocolate chips

Method
Preheat the oven to 180 degress
Grease and line a 30x23cm cake tin
Measure the margarine, sugar, flour, baking powder, eggs, milk and vanilla essence into a large bowl and beat well until blended
Spoon half the mixture into the prepared tin, but blob the spoonfuls apart
In another bowl, blend the cocoa and hot water and add it to the remaining mixture with the chocolate chips
Spoon mixture in between the blobs of vanilla mixture to fill the gaps
Bake for about 35-40 minutes, or until a skewer comes out clean
leave to cool and enjoy!!

[recipe taken from Mary Berry's Ultimate Cake Book, cake tin from Kitchenmonger]

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Woozy Oozy Choccy Egg Cupcakes!

OHMIGOSH, HEY!

I am shattered. Absolutely. Zonked. Out.
Want to know why?
Of course you do. That's why you're here.
I love you for that.

Basically, I've had a scary/great/bake-worthy week all in one.

Scary - Exams are on the horizon. I've been given a stupid amount of essays to do, and I've still got to re-read Frankenstein. Mary Shelley didn't think through the complexity of her book. Oh, Maz. What do you do to me?
Great - This to me seems to vastly outweigh the 'scary' stuff. Thank the great Mary Berry for that.
1) I did my good deed for the week and made a surprise cookie delivery to my boyfriend before he went away on a trip. Okay, so he was only away for three days. But I think he was happy to see me... or the cookies. Probably the latter.
2) I finally made the most of being a part of sixth form. I ventured out of school campus to have lunch. OUT OF SCHOOL. It was great. Thanks to my friend Sunny, I'll never work in my study periods again. I've officially been corrupted. And in the best way possible.
Bake-worthy - I've baked. Quite a bit actually! In one week.

It's been fabulous.

Oh gosh everyone. What is this beautiful thing??
I'll explain.
So basically... My tutor group at school (a group of cool dudes/dudettes you hang with every morning until it's time to trudge on to lessons) have a cake Tuesday... no prizes for guessing who assisted in thinking up that initiative.

And this week, it was my turn to bake. We have a rota and everything... we're an extremely organised tutor group.
I relished this challenge.
Well, not too much. I DO have essays to write in the evenings, you know.
So what did I do? I continued the Easter spirit, and hoped to instil it in a few others too.

So I made cupcakes. With a special guest.
These bab-aaaaysss.
Aw yeah.

The result? UBER, SUPER, DUPER CUTENESS.
And if you get a caramel one?
Well, lets just say that's where the 'oozy' begins.
The 'wooziness' is the pure fact that you'll be drunk on chocolate...



Man, I love Easter. And it's only just begun!

Makes 12 cupcakes
Ingredients
1 bag of Cadburys mini assorted eggs
150g unsalted butter
125g golden caster sugar
2 large eggs
130g self raising flour
20g cocoa
75ml crème fraiche
100g plain chocolate

Method
Preheat oven to 180 degrees and lay out 12 cupcake cases in a muffin tray
Cream the butter and sugar together until light and fluffy
Add the eggs
Sieve in the flour and cocoa
Beat briefly together
Add the crème fraiche in nice dollops and melted chocolate
Mix this together until combined and spoon the mixture into the cupcake cases until just about half full
Unwrap your miniature eggs, one for each cupcake and press the egg lightly into the mixture in each case until it reaches the bottom and you can only see the top
Bake for about 30 mins - or until a skewer comes out clean

If some look a bit liquid-y still in the middle around the egg. Don't panic!
They'll be totally oozy, totally yummy caramel ones. x

[adapted from a recipe in Making Cakes and Bakes. Latest issue]

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Mini Chocolate Covered Doughnuts!

Okay, so as you've probably worked out so far... I am simple.

Wow. That was a rubbish start to a post.
I'm tired.

I'll start again...

AHEM.

Okay, so as you've probably worked out so far, I really like to appreciate the simple things. Or try to, at least. Like, the first sunny day of spring when you get that little bit of warmth on your back... or... oh! oh! When the leaves start to change colour in late September and there's the constant smell of bonfire in the air on a dry day... or - perhaps most importantly - when you get your monthly subscription of Cakes and Bakes in the post...
No? That just me?

Well, anyway, you get the picture. In my book, simplicity even beats honesty when it comes to the best policy. Hands down. No doubt about it.
Some may call it laziness. But I reckon that's pretty pessimistic. I like to think of it as my 'why-make-more-work-for-yourself-when-the-simple-things-make-you-just-as-happy' philosophy. Unless English Coursework Planning is involved. In which case...
Well, let's just say I'd make a whole other post for it. If I was that way inclined.

Anyway, I digress, (I'm being awfully waffle-y today, aren't I? It's in ma blooooood, I guess. I take English, remember? You were warned.    -  mmmmm... waffles.)

And as you've probably realised, dear readers, my baking is all about ease, rest, and relaxation.
Nothing fancy. Nothing frilly. No mindbogglingly fantastical piped décor or crazy ingredients that you'll use once and once only - Himalayan Pink Salt. Seriously?

For me (and hopefully for all of you too) baking is a leisure, not a chore. And after a slight disaster in the form of a way-too-gooey brownie bake yesterday - it just fell apart. Everywhere. - I decided to get back in the kitchen this evening, and ensure that I have something to take into school for my tribe of friends tomorrow.
That's another thing. Never give up on your baking abilities. Mistakes happen to everyone. Even to a wannabe Mary Berry like me!

SO, EVERYONE. May I present to you my 'Chocolate Covered Doughnuts'! One of the most simple things I have EVER made. IN MY LIFE.
You're gonna love it.

And just an N.B. for all you savvy bakeware shoppers out there who, like me, just want a tin for every cake/biscuit shape ever created in the history of time - don't fear my amigos! The dream isn't unreachable! For I have found something beautiful.
My mini doughnut tin! It's seriously my favourite piece of bakeware. Along with my baguette holder... and my battenberg tin... and that totally tiny, but totally cute heart shaped cake tin I bought at the weekend...

You can find it (and so many other lovely things) right here.

Oh my word, I'm in heaven. Would you just look at the sheen on those!?
Total Monday-night perfection.

What did I tell you? Simplicity is great.
No. It's better than great.
It's one thought, one conception and one purpose.

Mission accomplished? I think so.

Thank you all for dropping by to take a look into the ramblings of my food-filled brain!
I'm so, so grateful.
Always am, always will be. x

Makes 24 Boootiful Doughnuts
Ingredients - no crazy-bean salt. Pinky promise.
225g plain flour
1tsp vanilla extract
175g caster sugar
1tbsp butter, melted
2tsp baking powder
175ml milk (whole milk is best, none of that skimmed nonsense)
2 large eggs, beaten
1/2tsp salt
100g plain chocolate

Method
Preheat the oven to 160 degrees
Grease the tine slightly
Put all the ingredients and mix together thoroughly until well combined
Pour the mixture into your tin, about 3/4 full
Bake in the centre of your oven for about 15 minutes, or until a skewer inserted comes out clean
Leave to cool, then melt the chocolate in a bowl over a pan of hot water.
Dunk your doughnuts head first into the chocolate to coat the top, then leave to set

Hope you enjoy!
It's definitely the little things that count.

P.S. The link to the tin product is non-sponsored. I just love it so much. xx

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Chocolate and Vanilla Pinwheel Biscuits

Okay, so as you all know from my previous post, it's all going on down here in Somerset! The snow has arrived, and although it only fell for one day and has started to thaw today *sad face* everyone is still on a hype about it. And quite rightly so! We're desperately deprived of sledging antics in this part of the world...
However, although I love watching the snow fall and going for walks across the hills, I'm not really one for getting cold. Call me a scrooge if you like, I just have rubbish circulation in my hands and feet. :)
So, instead of trudging up the Knoll with a sledge that's inevitably going to break anyway, I did something MUCH more productive with my time yesterday.
Yep, you guessed it. I baked!
But I wasn't craving cake, or muffins, or anything like that... so instead I sifted through my Mary Berry's ultimate cake book and found these little gems!

PINWHEEL BISCUITS! Aren't they just the cutest?

And yes, I did go a bit crazy and run into the snow with my slippers on... just to get some nice pictures.

Being quite crumbly, they're surprisingly perfect for dunking!! Especially in a steaming hot mug of coffee. Sat inside while the snow falls. Watching a film... no prizes for guessing what I spent my day doing yesterday. ;)

Makes about 20 biscuits
Ingredients

Vanilla Biscuit Mixture
50g hard margarine - softened
25g caster sugar
25g cornflour
50g plain flour
a few drops of vanilla extract

Chocolate Biscuit Mixture
50g hard margarine - softened
25g caster sugar
25 cornflour
40g plain flour
15 cocoa

Method
Lightly grease 2 baking trays.
Measure all the ingredients for the Vanilla Biscuit Mixture into a bowl an mix until combined and it forms a dough.
Knead slightly.
Wrap in cling film and chill in the fridge for 30mins.
Make the Chocolate Biscuit Mixture in the same way, also wrap and chill the dough.
On a floured surface, roll out each piece of dough into 2 oblongs 25x18cm (10x7in).
Place the vanilla dough on top of the chocolate dough and roll the two together from the longer edge .
Wrap in cling film and chill for a further 30 minutes.
Pre-heat the oven to 180 degrees.
Cut the roll into 20 slices with a sharp knife and place on the baking trays.
Bake for 20 minutes until the vanilla biscuit is golden in colour.
Lift onto a wire rack. Leave to cool.
Then enjoy!!

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The Best Chocolate Chip Cookies!

HELLO EVERYONE! :D
Oh goodness, I've got all behind... MERRY CHRISTMAS! HAPPY NEW YEAR! I hope this post finds everyone well and happy during the latter stages of the festive season, and the start of a new year!
How were your Christmases? Non-stop present opening and food eating? Yeah, me too. :)
And while I sit here, writing this post, watching Mary Poppins and munching on a bag of jelly tots, I'm still saying to myself, 'oh, this doesn't matter! It IS Christmas after all!'. Is that sad? I suppose it is. Seeing as right this minute my dad is staggering with the Christmas tree out of the lounge and through the front door. Oh well, only 357 days till we do it all again!

But, I have to say, I've had the loveliest Christmas and it's always better to go out on a high note.
And by courtesy of my lovely mum and dad, I've adopted a new piece of tech to my ever growing hoard of baking electrical equipment. Ladies and Gentlemen, may I introduce to you...
MY NEW KNITCHENAID ELECTRIC MIXER! Isn't she a beauty?

And so, to ensure that my new mixer's début usage was a GLORIOUS one. I made a batch of possibly my favourite biscuits ever, from my favourite recipe ever, from my favourite blog ever! Thank you KatieCakes! These cookies are so wonderfully easy to make, and you can store them in your freezer, meaning you'll never be out of a homemade batch of cookies should the time arise. :)
This is definitely my 'most made' recipe and everyone loves it (especially my boyfriend Harry, who's always clamouring for some of these mega cookies!)

Ingredients
150g unsalted butter
125g soft light brown sugar
100g caster sugar
2tsp vanilla extract
1 egg, fridge cold
1 egg, yolk fridge cold
300g flour
1/2 tsp bicarbonate of soda
350g pack of chocolate drops

Methods
Preheat the oven to 170 degree, line 2 baking trays with baking parchment.
Melt the butter and let it cool a bit.
Put the brown and white sugars into a bowl, pour the slightly cooled melted butter on the top and beat together.
Beat in the vanilla extract, the egg an egg yolk until the mixture is light and creamy.
Slowly, mix in all the flour and the bicarb, then fold in the chocolate chips.
Scoop tablespoons-full of the dough and plop them down on the baking tray.
Bake for 15-17 minutes, or until the edges of your cookies are a light golden colour.
Remove from the oven and leave to cool, then transfer to a wire rack.

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