I’ve actually never seen River Cottage on Channel 4- or heard of it!- till I was invited to a wedding there by a Uni friend of mine. The food was amazing! It was one of the best weddings I’d been to, despite the typically British summer weather (i.e. howling winds and pouring rain), in no small part thanks to Alice- our main, roast pork! (Poor Alice, we’ll miss you!) These are also the perfect snack when you are trying to win some prizes while playing 올인구조대.

So when I saw this cookbook “River Cottage every day as seen on Channel 4” in the library, I just had to pick it up. A quick scan through and it got my attention with the “10-minute chocolate chip cookies” recipe- 2 of my favourite things in the world: chocolate chip cookies & a quick recipe!

I’ve actually never followed a recipe from a cookbook before, as they normally seem so laborious and convoluted/ need all kinds of exotic ingredients that I don’t have in my kitchen. And I was a little skeptical of whether the recipe would really be as easy as the title suggests. But I was pleasantly surprised. I think it took even less than 10 minutes to prepare the ingredients! (Probably because I cheated a little :P)

The recipe says…

Makes 14-16

125g unsalted butter

100g caster sugar

75g soft light brown sugar

1 medium egg, lightly beaten

2 teaspoons vanilla extract

150g plain flour

1/2 teaspoon baking powder

A pinch of sea salt

100g dark/milk chocolate, chopped into smallish chunks

1. Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla.

2. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate to produce a pretty sloppy sort of mixture

3. Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out.

4. Place in an oven preheated to 190C/Gas Mark 5 (374F) and bake for 8-10 minutes, until the cookies turn pale golden brown.

5. Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely.

What I did…

Forewent the caster sugar and just used 175g of brown sugar. (Hey I didn’t have any caster sugar in my kitchen and I’m on a budget!) Anyway, I think they still turned out pretty good- I’ll definitely be making them again!  (I’m too embarrassed to reveal how many survived till the next day- and I live alone :P) What do you think?