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sweet cookies that keep really well in the freezer
I made these cookies for Father’s Day (the reason I was in Thanet and couldn’t spend hours pouring over Emin’s work). At the last moment I found out that I was out of vanilla, so I substituted with cinnamon, which tasted delicious when dunked in tea. I also couldn’t help myself, so I threw in a handful of the butterscotch chips I received in my Food Penpal box (thanks again Nic!).

The recipe says it makes 12-15 cookies, which must be about the size of a dinner plate each! I made 30, each a little bigger than their Maryland counterparts, and still have 2/3rds of the dough in my freezer.

Posted by BAKE from London, United Kingdom • Published 29th April 2013 • See BAKE 's 7 projects »

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Step 1
Preheat the oven to 190C and line 2 baking trays with parchment paper.
Step 2
In one bowl combine your dry ingredients and give a quick stir to combine.
Step 3
In a bowl with a mixer, beat together the butter and sugar.
Step 4
When creamed together add 1 tbsp of the flour mixture.
Step 5
Slowly beat the 2 eggs into the butter mixture.
Step 6
Gradually beat in the flour and then stir in the chocolate.
Step 7
Turn out the mixture onto a floured work surface and lightly knead for a few seconds until the mixture finishes coming together.
Step 8
Cut into thirds, and roll each third into a sausage.
Step 9
If baking straight away slice and place on a baking tray, widely spaced. Bake for 8 minutes.
Step 10
Wrap the remaining thirds in clingfilm and then freeze or refrigerate until needed.