Oh dear Lord… The guilt… And no, not because I ate five of these delectably delicious chocolate centred cookies in a very short period of time. No… much… much worse. In the six years I have been a working mum, I have never had the heart-strings tugged so tightly as I did a few weeks back.
The small one, having just finished school for his Midterm break and helping me to stuff these cookies with chocolate spread, looked up at me with a sad little face, sighed and said. “My friends are so lucky to have their mammy’s and daddy’s with them while they are on holidays”.
The pain shot right through me… I didn’t see that one coming. Seriously, how does one answer that. My first reaction? I wanted to cuddle him tight and tell him I would take holidays to be with him.
I knew though, that if I did, I’d spend the following week working late nights, trying to catch up for taking the time off. This is the joy that is the publishing industry and being the Art director on a monthly magazine.
So I came to my senses. Children are way too clever and my small one knows just how to play me. Ten out of ten, my sweet child. This, was a new tactic and I would not fall for it.
I bravely reverted back to the mother role and lovingly but strongly, pointed out that Mammy had to work to supply him with all his little needs… like clothes… and toys… and games… and sweets… and that he was a very lucky little child, because he was cared for while mammy worked, by two doting grandparents.
He looked up at me, his face smothered in chocolate from munching on chocolate spread and cookie dough and smiled a smile as if to say “I know mammy I was just testing you”.
Giant chocolate centred cookies
70g dark brown sugar
130g Caster sugar
1 teaspoon vanilla essence
1 tablespoon two-tone chocolate spread
280g plain flour
1/2 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
1. Preheat the oven to 170c/Gas mark 3/150c (fan) and line a baking tray with greaseproof paper.
2. Melt the butter and set aside to cool.
3. When cooled add it to the sugars, vanilla essence, egg and chocolate spread and mix until combined.
4. Mix in the flour, bicarbonate of soda and cocoa powder. Continue to mix until it forms a soft dough.
5. Using a measuring spoon put a tablespoon of cookie dough on to the baking tray. Put a teaspoon of chocolate spread on top and another tablespoon of dough to cover it. Mould the cookie dough around the chocolate spread so that it is all covered. Flatten slightly.
6. Continue in the same way leaving lots of space between cookies to allow them to expand. You will need to cook these in separate batches so put the extra cookie dough in the fridge until you are ready for them.
7. Bake for 18-20 minutes. Allow to stand on the baking tray for about 5 minutes, then place on a wire rack to cool.