• 190g unsalted butter
• 190g good quality dark chocolate
• 3 large eggs
• teaspoon vanilla extract
• 250g caster sugar
• 110g plain flour, sifted
• half tsp salt
• some chunks of white chocolate – preferably Green & Black’s White Organic.

Heat oven to 180 C.

Melt butter & chocolate slowly in a saucepan.

Beat the eggs, sugar & vanilla together in a large bowl. Let the melted choc mixture cool a bit before combining with the eggs & sugar. Whisk together. Then add the flour & salt and whisk into a smooth mixture. Stir in the white chocolate chunks.

Pour into a lined or well-greased tray – I used a rubber Tefal/Jamie Oliver thing that worked a treat. Bake for about 25 mins – checking carefully. You want it a bit gooey in the middle. Leave in baking tray to cool, then cut into slices. Perfect with a splodge of cream on a snowy day, or on their own with coffee.

These were easy to make and a big hit.

• 100g softened unsalted butter
• 100g golden caster sugar
• 100g light muscavado sugar
• 1 egg
• 1 teaspoon vanilla extract
• 175g plain flour
• half a teaspoon of baking powder
• pinch of salt
• 140g white chocolate

Preheat the oven to 190 C.

Beat the sugars and butter together until creamy. Add the egg and vanilla essence and mix. Sift in flour, baking powder and salt and mix again. Smash the chocolate into small chunks and mix in.

Dollop lumps of mixture onto non-stick greaseproof paper and bake for about 11 minutes. We did 2 batches. Put the cookies on a wire rack to cool and eat while crispy on the outside and gloopy inside. Yum.

Adapted from Annabel Karmel’s cranberry & white chocolate cookie recipe in BBC Good Food magazine, Christmas 2001.