With their gooey melting middles, these cookies from National Trust Favourite Recipes will be popular at any time of day – from morning coffee to midnight feast!
Vegan | Makes 12 | Prep: 15 minutes | Cook: 10-12 minutes
250g (9oz) dairy-free baking margarine, softened
100g (3½oz) caster sugar
60g (2¼oz) soft dark brown sugar
60g (2¼oz) golden syrup
1½ tsp vanilla extract
370g (13oz) self-raising flour
50g (1¾oz) cocoa powder
100g (3½oz) chocolate chips
Preheat the oven to 180°C/170°C fan/gas 4. Line a baking sheet with non-stick baking paper.
Beat the margarine and both sugars together with an electric whisk, if you have one, until light and fluffy. Add the golden syrup and vanilla and beat again.
Add the flour and cocoa and mix gently until incorporated. Add the chocolate chips and mix until combined.
Use an ice-cream scoop to measure out balls of the mixture – approximately 70g (2½oz) each – on to the lined baking sheet, spacing them well apart, and then pat gently to flatten.
Bake for about 10–12 minutes until cracks appear: the cookies will be very soft, but will firm up as they cool. Remove from the oven and leave to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
About the book
Every trip to a National Trust site wouldn't be complete without a visit to one of their cafes where hearty food feels like the very best home cooking.
National Trust Favourite Recipes is a heart-warming book that includes 80 classic recipes for home-cooked meals that will make your day, with seasonality and sustainability at its core.