Easy Chocolate Cookie Recipe

easy chocolate cookie recipe how to

Chocolate Cookie Recipe

Chocolate Cookie Ingredients

200g margarine
170g caster sugar
50g soft brown sugar
275g plain flour
1 tspn baking powder
2 heaped tablespooms Cadbury’s Drinking Chocolate
3 teaspoons cocoa powder
1 large egg
1 large bar of chocolate (100g)

Chocolate Cookie Method

This is such an easy method. No seiving or anything intensive like that required. It’s basically just chuck it all into a bowl and mix. Here’s a few steps though if you like instructions.

Cream margarine and sugars together.
Add flour, baking powder, drinking choc and mix
adding the beaten egg in two stages.
Add cocoa and chocolate bar (smashed into chunks)
Spoon 9/10 blobs of cookie dough over 2 baking trays
Bake for 15 mins at 180 degrees C.

These are very soft when they come out of the oven but they crisp up after 5 minutes cooling on the side.

The Best Pancakes

best pancake recipe

Best Pancake Recipe

1 egg
115g plain flour
150 ml milk
pinch of salt

butter and oil for frying

lemon and sugar for dressing – or any other topping of your choice

This recipe will yield 4-6 thin crepe style pancakes. Simply multiply the ingredients if you want to make more.

Once you have made your batter by throwing it all together and whisking vigorously, allow to rest in the fridge for at least 10 minutes before cooking. Give it another whisk before you start frying.

Pancake Tips

You will need about a teaspoon of butter and a splash of oil to fry each individual pancakes.

As your add your batter to the frying pan, swirl to cover the base.

Don’t let your pan get too hot. If the butter starts going brown as soon as it hits the pan, you’ve gone to far.

The pan doesn’t always need to be directly on the heat. You will need to use your cooking skills to assess.

You will know when the first side is ready when you can gently curl the edge of the pancake and their are bubbles all over the surface.

Flip once, with a spatula or freestyle if that’s your thing.

Serve and use fresh lemon juice from a real lemon and then sprinkle with sugar.

Roll and eat. Repeat.

The Best Chocolate Brownie Recipe Ever

chocolate brownies recipe by ms moem

I am willing to stick my neck out on this one. This is the best chocolate brownie recipe EVER!

best chocolate brownies

Growing up, I have fond memories of being allowed to buy those brownies in a box as a treat, to bake at home. They usually consist of a bag of dry mixture that you have to add water to or sometimes egg or oil. Anyway, they always tasted so nice.
So, I set myself the challenge of being able to make from scratch ‘the best chocolate brownies ever’, as voted for by my daughters and me! I want to be ‘that mum’! Over the years, I have tried many brownie recipes but none ever matched up to those packet mixes.
Until now.
With trials and tweaks, at last I have the best ever recipe for perfect chocolate brownies; Soft and squishy on the inside with a glossy crust that cracks. The smell when these were cooking took me right back!

Ingredients For The Best Brownies Ever

100g plain chocolate
100g milk chocolate
200g butter
100g self raising flour
3 large eggs
150g sugar
2 Heaped tablespoons cocoa powder
1 teaspoon vanilla extract

Recipe Method For The Best Brownies Ever

Melt the chocolate and butter in a bowl over a pan of hot water. Stir whilst you are doing this to make a glossy chocolate sauce. When everything is blended, remove from the heat and add a teaspoon of vanilla.

lting chocolate and butter

In a separate bowl, whisk the eggs and sugar together, until you have a creamy looking, frothy mixture.

eggs and sugar

Add the flour and whisk that in gently.

eggs, sugar and flour

Add the melted chocolate sauce to the egg/flour mixture and whisk together.

chocolate and egg mixture combined

I use a wonder whisk (small hand whisk) but you could use a balloon whisk or electric whisk if you wanted to.
This is how your chocolate brownie cake batter should look.

chocolate brownie cake batter

Then pour into your pan. I actually use a pyrex dish lined with foil and greaseproof paper.

chocolate brownie recipe

Bake at 175 degrees C for approx 20 minutes. You know there are ready when you put a skewer in, and it comes out with bits of cake on it, not liquid brownie batter. Keep an eye on it and use your baking skills to assess whether it needs to come out sooner or later. You don’t want a dry brownie or an uncooked brownie.

These brownies are the best chocolate brownies ever! They have a light crisp to the top and a slight sheen, and the inside is soft and chocolatey and moist.

best chocolate brownie recipe ever

This recipe makes enough for two x 8.5 by 8.5 inch square cakes – I cut these into 12 pieces, yielding 24 of the best chocolate brownies ever in total.

chocolate fudge brownies

So to recap – 6 steps to the perfect chocolate brownies

1. Melt chocolate & butter together in bowl one. Add vanilla
2. Whisk eggs and sugar together in bowl two.
3. Add flour to bowl two.
4. Add contents of bowl one to bowl two. Whisk
5. Bake
6. Eat

6 steps to the perfect brownies

Leave me a comment if you try this recipe, and let me know if you agree that they are indeed the best brownies ever!

best brownies ever

Sticky Lemon Cake Recipe


This sticky lemon cake is certain to win itself a place amongst your best and favourite recipes.  It requires a little forethought as I find that this a cake best enjoyed on days 2 and 3 (if it lasts that long) but trust me, it is worth the patience.

This is not a heavy cake.  This is a light, lemony and moist cake, perfect as a mid-morning snack, or equally as a guaranteed people-pleaser for afternoon tea. You could even serve it warm with custard as the ideal comfort food or pudding. However you eat your version of this cake

Ingredients For The Cake

4oz butter

40z caster sugar

40z self-raising flour

lemon essence OR  (lemon juice & lemon zest)

1 tsp baking powder

2 eggs


Ingredients For the syrup

8oz sugar

125ml water

lemon essence OR lemon zest and lemon juice


Recipe Method

Cream your butter and sugar together until it is light and fluffy. Beat your 2 eggs.  Add half the flour to your creamed butter and sugar, then blend in half the beaten egg. At this point, add your lemon essence or lemon juice and lemon zest. Then add the rest of your flour and baking powder before adding the rest of the egg. I like to use a wonder whisk to ensure a nice smooth batter.

Transfer your sticky lemony cake mixture to a greased and floured tin, and bake for 18-21 minutes, until it has gone a lovely golden brown and a skewer inserted into the middle of the cake comes out clean.

When baked, allow 5 mins to cool before releasing it from the cake tin. Then use a skewer to poke holes all the way to the base of the cake. The more holes, the better. Try to ensure an even distribution as this will make the syrup step more effective.

Next we make the syrup. Add the sugar and water to a pan and bring gently to the boil, swilling the water round to encourage the sugar crystals to dissolve. You want to let this mixture bubble away for around 5 mins. Keep an eye on it as if it starts to burn, your syrup will be discoloured and not tasting at its best. Once you turn off the heat, add in your lemon essence OR lemon juice and zest, and decant into a cup to cool.

Now this next step is a labour of love, but it is ultimately what makes this cake shine. At 10 minute intervals, you want to spoon a little bit of your lemon syrup over the cake, allowing it to trickle down in the holes. If you’ve ever made a Christmas cake, it’s like the process of feeding the cake with alcohol. It’ll take about an hour or so to saturate your lemon cake with the syrup. Then all you need to do is wait for 24 hours and dig in. *This may be impossible. Just eat the cake when you want! Let me know what you think if you try it!

You can serve it on its own or with some lemon cream and strawberries, or raspberries. This cake differs from a lemon drizzle cake as there is no crunchiness. This is soft, fluffy, moist, lemon loveliness! I hope you love it as much as I do!



Ode To My Sticky Lemon Cake

I love your moist deliciousness.

I love your lemony crumb.

I love your sticky indulgence.

You were made to fill my tum!

I’ll serve you up with strawberries

Or simply by yourself.

In fact, dear sticky lemon cake,

I’m keeping you all to myself!

Poem Ode To My Sticky Lemon Cake and recipe Ⓒ Ms Moem

Sticky lemon cake


Related Posts Plugin for WordPress, Blogger...