Credit Crunch Cookies

Keep a stash of these lovely crumbly chocolatey cookies in for a budget friendly teatime treat!


Makes 10 biscuits (approx) at about 23p each


Prep time 10 minutes Cooking time 10-12 minutes


175g unsalted butter, softened

85g caster sugar

200g plain flour

2 tbsp cocoa powder

100g chocolate chips, milk or plain

Mix the butter & sugar together with a fork.

Stir in the flour & the cocoa then the chocolate chips. Bring the mixture together with your hands to form a dough.

Roll the dough into a log about 5cm thick, wrap it in cling film & chillin the fridge for 1 hour.

Heat the oven to 180C/350Fan/Gas 4 & 2 baking trays ready, you shouldn't need to line them if they are non-stick as there is quite a lot of butter in the cookies!

Remove the dough from the fridge, unwrap & slice into 1cm thick rounds. Place the rounds on to the baking trays. Don't worry if they break up a little when you slice them, just squash the bits together when you place them on the tray!

Bake for 10-12 minutes. Allow to cool on the tray for a few minutes then place on a cooling rack.

The cookies will keep for 3-5 days in an air-tight container. (Unless you live at my house in which case make that 3-5 hours!)

The raw dough can be left in the fridge for several days or frozen for up to 1 month-no excuses for an empty biscuit tin!

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