HOW TO MAKE

GORGEOUS
COOKIES
AT HOME

15 flavours
to make
you happy
marmaladeandme.com
CONTENTS
Introduction
Tips & tricks
What's your flavour?
FAQs
Triple Chocolate Chunk
Milk Chocolate & Hazelnut
Oatmeal & Raisin
Ginger
Dates & Milk Chocolate
Orange & Milk Chocolate
Coconut
Ginger & Dark Chocolate
And there's more ...

www.marmaladeandme.com
 INTRODUCTION
It’s fair to say that as a family we enjoy a delicious cookie.

With a glass of milk; with a glass of wine; with a great cup of coffee; with a refreshing
ice-cold glass of water – we all have our favourite accompaniment. We celebrate with
them, we cheer each other up with them, we use them to mark the end of a heavy
week or the start of an exciting weekend – a fabulous cookie is always a perfect treat
in a busy life.

But great cookies are also expensive and not always sitting in the cupboard just at
the right moment, so, with this in mind I began to create a collection of recipes so
that I could bake a range of heavenly cookies from the comfort of my own home …..
And here you have it!

So how do we like our cookies? Well, first of all, they are BIG. They have chunks and
not chips and most importantly they are slightly gooey in the centre …. in fact, you
could say that they are somewhere between a cake and a traditional cookie,
especially when they are straight from the oven. Swoooooon. Oh my word, they are
SO good. And the flavours – my favourite is the Ginger and Dark Chocolate, but you
can always tempt me with a White Chocolate (even though I’m not normally a fan), or
a Coconut or a Milk Chocolate. In fact, I love them all.

These will make you happy. I promise.

 TIPS & TRICKS 
WHAT I LEARNED ...
Chunks not chips - Always.
Which chocolate? - Choose the best chocolate
that you can manage - I'm a fan of Lindt. A
chunky bar of chocolate will stay in defined
pieces once cooked. A thinner bar melts a bit
and becomes an irregular shape ... it's your
choice.
On top vs inside? - Sometimes I mix the
chocolate into the cookie dough, other times I
arrange it on top of the cookies. You choose, but
try to get an even spread through the batch.
What about white chocolate? - White chocolate
on the top of the cookie does go brown and ends
up looking like grilled cheese! Avoid this by
hiding the chunks inside the cookie mixture.
How big should they be? - Around 85-90g (3oz)
of cookie mixture works for me. Keep the
cookies all the same size (it helps to weigh
them) - then they will cook evenly. 
How long should I cook them for? - 6-7 minutes
works in my oven but if in doubt, bake for less
time rather than more - you want that soft centre
after all.
How long will they keep for? - They don't last
long around here, but if you manage to find a
good hiding spot they will keep in an airtight
container for 3 or 4 days.
Freezing works well - Freeze
the uncooked cookies in portions and 'ready
shaped' to enjoy cookies warm from the oven
whenever you fancy. Baking temperature and
time remains the same. Now that sounds
tempting ...
 WHAT'S YOUR FLAVOUR?

EVERYONE HAS
THEIR ABSOLUTE
FAVOURITE
FLAVOUR ....
When I started to perfect my
cookie recipes at home, Ginger
& Dark Chocolate was definitely
my favourite. No competition.

But then I experimented with

Orange & Milk Chocolate and
suddenly THAT was my
favourite. And then I tried a
Coconut warm from the oven
and I knew that this was my
new true love - until I
discovered Milk Chocolate &
Hazelnut ... But there's also
Oatmeal & Raisin (with the
added bonus of feeling slightly
virtuous) and Triple Chocolate
Chunk (with absolutely no
chance of feeling virtuous)....

So which will be your favourite?

 FAQs
Can I make these more healthy?
OK, let’s be clear … these cookies are designed to be a treat; they are food for the soul and
are in no way deemed to be healthy. They taste super-delicious and super-indulgent because
they are made with super-delicious and super-indulgent ingredients. The moment that you
start trying to substitute and compromise to make them more healthy, they will become just
that – a compromise. If you want to be more healthy, eat less of them! Or share them with
your friends and family. I believe in eating the real deal for treats and celebrations. Besides,
it’s what you eat most of the time that matters ….

My cookies are too soft/too hard/too pale. What would you suggest?
Most of the time these sorts of issues are about a combination of oven temperature and/or
cooking time.  I would start off by establishing the ACTUAL temperature inside your oven –
often your oven will be running at a temperature that is significantly different to what you
have selected (my oven is definitely guilty of this). Try buying a cheap in-oven thermometer
so that you know the precise temperature. Then get experimenting. Remember, you want to
bake these cookies for as short a time as you can get away with.

What is self-raising flour? I can’t find it where I live.

Self-raising flour is definitely a UK thing!  You might find it easier to make your own rather
than trying to find it in the shops …. it’s easy - just add 2 teaspoons of baking powder for
each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before
using, to make sure the baking powder is thoroughly distributed. 
 TRIPLE CHOCOLATE CHUNK
Makes 12 cookies

300g (10oz) self-raising flour

60g (2½oz) plain flour
40g (1½oz) cocoa powder
½ teaspoon salt
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
2 eggs
40g (1½oz) dark chocolate (I used 60% cocoa
solids), cut into 12 big chunks
40g (1½oz) milk chocolate, cut into 12 big chunks
40g (1½oz) white chocolate, cut into 12 big
chunks

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
cocoa powder and salt.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar and the caster sugar sugar into the melted butter and
combine everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   To add the chocolate I find it easier to divide the dough into 12 pieces and then share the
chocolate chunks between them, pressing them into the dough. It's easiest to use the
scales for the dividing - my pieces of dough (before the chocolate) were about 82-85g each.
Roll the dough pieces in balls and place them onto the 2 baking trays. Flatten each ball
slightly with the palm of your hand and add the chocolate chunks.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
MILK CHOCOLATE & HAZELNUT
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
50g (2oz) hazelnuts, roughly chopped
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
100g (4oz) hazelnut butter, unsweetened and
crunchy
2 eggs
100g (4oz) milk chocolate, cut into 12 big
chunks

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt and the chopped hazelnuts.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain. 
5   Tip the dark brown, soft sugar, the caster sugar and the hazelnut butter into the melted
butter and combine everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   To add the chocolate I find it easier to divide the dough into 12 pieces and then share the
chocolate chunks between them, pressing them into the dough. It's easiest to use the scales
for the dividing - my pieces of dough (before the chocolate) were about 95g each.
Roll the dough pieces in balls and place them onto the 2 baking trays. Flatten each ball
slightly with the palm of your hand and add the chocolate chunks.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 OATMEAL & RAISIN
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
1 teaspoon ground cinnamon
100g (4oz) jumbo oats
100g (4oz) raisins
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
2 eggs

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt, cinnamon, oats and the raisins.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain. 
5   Tip the dark brown, soft sugar and the caster sugar into the melted butter and combine
everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   Divide the dough into 12 pieces - it's easiest to use the scales for the dividing ... my
pieces of dough were about 95-100g each. Roll the dough pieces in balls and place them
onto the 2 baking trays. Flatten each ball slightly with the palm of your hand.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 GINGER
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
2 teaspoons ground ginger
100g (4oz) stem ginger, roughly chopped
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
2 eggs

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt, ground ginger and stem ginger.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar and the caster sugar into the melted butter and combine
everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   Divide the dough into 12 pieces - it's easiest to use the scales for the dividing ... my
pieces of dough were about 90-92g each. Roll the dough pieces in balls and place them onto
the 2 baking trays. Flatten each ball slightly with the palm of your hand.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 DATES & MILK CHOCOLATE
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
100g (4oz) soft, pitted dates, cut into chunky
pieces
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
1 teaspoon vanilla extract
2 eggs
100g (4oz) milk chocolate, cut into big chunks

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt and the chopped dates.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar, the caster sugar and the vanilla extract into the melted
butter and combine everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   To add the chocolate I find it easier to divide the dough into 12 pieces and then share the
chocolate chunks between them, pressing them into the dough. It's easiest to use the scales
for the dividing - my pieces of dough (before the chocolate) were about 90g each.
Roll the dough pieces in balls and place them onto the 2 baking trays. Flatten each ball
slightly with the palm of your hand and add the chocolate chunks.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 ORANGE & MILK CHOCOLATE
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
finely grated zest of 2 large oranges
2 eggs
100g (4oz) milk chocolate, cut into big chunks

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar, the caster sugar and the orange zest into the melted
butter and combine everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   To add the chocolate I find it easier to divide the dough into 12 pieces and then share the
chocolate chunks between them, pressing them into the dough. It's easiest to use the scales
for the dividing - my pieces of dough (before the chocolate) were about 85g each.
Roll the dough pieces in balls and place them onto the 2 baking trays. Flatten each ball
slightly with the palm of your hand and add the chocolate chunks.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 COCONUT
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
1 teaspoon vanilla extract
150g (5oz) sweetened coconut
2 eggs
25g (1oz) dessicated coconut

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar, caster sugar, vanilla extract and sweetened coconut into
the melted butter and combine everything thoroughly - an electric hand whisk is helpful
here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   Divide the dough into 12 pieces - it's easiest to use the scales for the dividing ... my
pieces of dough were about 95g each. Roll the dough pieces in balls and place them onto
the 2 baking trays. Flatten each ball slightly with the palm of your hand and sprinkle
generously with the dessicated coconut.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 GINGER & DARK CHOCOLATE
Makes 12 cookies

300g (10oz) self-raising flour

100g (4oz) plain flour
½ teaspoon salt
100g (4oz) stem ginger in syrup, drained and cut
into chunky pieces
170g (6oz) unsalted butter (cut into chunks) + a
little extra for greasing the baking trays
200g (7oz) dark brown, soft sugar
100g (4oz) caster sugar
1 teaspoon vanilla extract
2 eggs
100g (4oz) dark chocolate (I used 60% cocoa
solids), cut into big chunks

1   Preheat the oven to 180°C, 350°F

(gas mark 4).
2   Lightly grease 2 large baking trays.
3   Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the
 salt and the stem ginger.
4   Now place the butter in a large bowl and melt it in the microwave until no solid bits
remain.
5   Tip the dark brown, soft sugar, the caster sugar and the vanilla extract into the melted
butter and combine everything thoroughly - an electric hand whisk is helpful here.
6   Break the eggs into a cup and when you are sure that the melted butter mixture is cool
enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the
mixture.
7   Next tip the butter mixture into the flour mixture and stir well until everything is fully
combined. 
8   To add the chocolate I find it easier to divide the dough into 12 pieces and then share the
chocolate chunks between them, pressing them into the dough. It's easiest to use the scales
for the dividing - my pieces of dough (before the chocolate) were about 90g each.
Roll the dough pieces in balls and place them onto the 2 baking trays. Flatten each ball
slightly with the palm of your hand and add the chocolate chunks.
9   Now bake in the oven for 6-7 minutes. You want the cookies to still feel very soft - they
will firm up a little as they cool.
10 Allow the cookies to cool on the baking tray.
 AND THERE'S MORE ...
Once you begin to experiment, you can adapt from these
recipes and make them your own. Try these for starters -

To make - Which recipe What do I What do

do I use? take out? I add?

Milk Chocolate
= Milk Chocolate
& Orange - +
zest of 2 oranges 1 tsp vanilla extract

White Chocolate
= Milk Chocolate
& Orange - 100g milk chocolate + 100g white chocolate

zest of 2 oranges 1 tsp vanilla extract

Double Chocolate
Chunk = Triple Chocolate
Chunk - +
100g white chocolate

an extra 20g each of

milk & dark chocolate
AND THERE'S EVEN MORE ...
To make - Which recipe What do I What do
do I use? take out? I add?

Cranberries &
White Chocolate = Dates &
Milk Chocolate - 100g soft dates + 100g white chocolate

100g milk chocolate 100g cranberries

Dark Chocolate
= Milk Chocolate
& Orange - 100g milk chocolate + 100g dark chocolate

zest of 2 oranges 1 tsp vanilla extract

White Chocolate
& Macadamia = Dates &
Milk Chocolate - 100g soft dates
+ 100g white chocolate

100g milk chocolate 100g macadamias