White Chocolate, Orange & Cranberry Cake

Although the month of stuffing your face with chocolate and mince pies is over that doesn't mean I won't share delicious baking recipes on the blog. I made this cake for Christmas at my mums and it's the best one I ever made. It took me quite a while baking all the sponges and layering the final cake with a perfect, neat coat of icing, but I was so happy when I saw the way it turned out.

It's supposed to be a snazzy Christmas cake, but I think it could be a summer cake too. You can mix up the cranberries in the recipe for raspberries to make it even more summery. Everyone at our Christmas dinner loved the cake and I was so proud when I put the last pieces of decoration on top. I got this recipe from BBC Good Food, with a bit of my own adjustments. Hope you will love it as much as I do!

What do you need?
The cake
300g salted butter, chopped + extra for the tins
200g white chocolate, broken into small pieces
500g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
500g white caster sugar
300ml natural yogurt
4 tsp vanilla extract
1 large orange, zested and juiced
6 large eggs
4 tbsp milk

The compote
200g cranberries
150g white caster sugar

The icing
200g white chocolate, broken into small pieces
500g salted butter, softened
650g icing sugar
280g cream cheese

The decoration
Meringue kisses (check out this recipe here)
Christmas chocolate
Cake decoration (the gold ones are from Dr. Oetker)

Oven: 180C/160C fan/gas 4

How long will this take me: With all the baking, waiting and decorating I would say 4/5 hours. Unless you are a Bake Off queen, then you will do this in no-time!

Line your two 20cm cake tins with baking parchments and grease the sides with butter. Melt 150g butter with 100g of white chocolate au bain-marie and stir until completely melted.

Whilst that is melting, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb soda and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Mix everything together with a whisk and stir in the melted butter and chocolate.

When your mixture is smooth, divide it between the two cake tins and bake them in the oven, on the middle shelf, for 20-25 minutes. Push a skewer into the cakes to check if they are done -it should come out clean-. Our oven is really tiny so I baked them one at a time, which is probably why it took me so damn long to make.

Let the cakes cool in their tins for 5 minutes and then transfer them to a cooling rack. Clean the tins and repeat the steps for the cake batter to make two more sponges. I actually made the cakes two days before Christmas and wrapped them in a good layer of cling foil and it worked perfectly fine.

To make the compote, simmer the cranberries and sugar in a small pan for 4-5 minutes until jammy. Turn of the heat and let it cool down. I also made the compote beforehand and it honestly saved me so much time.

To make the icing, melt the white chocolate, in the microwave or au bain-marie, and set aside to cool a little. Mash the soft butter and icing sugar together and beat smooth and fluffy with a mixer. Add the white chocolate and cream cheese and keep on mixing until smooth. This recipe actually makes A LOT of icing.

To assemble the cake, place one sponge on a cake board and place the other sponges on top with a little icing and the cranberry compote in between each sponge. Use the sponge with the neatest edge, flipped upside down, on top to give the cake a good shape. (never knew this, such a good tip).

Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This will be the crumb coat, it catches any crumbs, making sure the final layer looks clean and professional -which is what you want-. Put the cake in the fridge for about 10-20 minutes to chill. Then add the final layer of icing.

You can decorate the cake however you like. I decide to mimic the photo from the recipe a bit and it turned out pretty good if I say so myself.  It's hands down the prettiest cake I have ever made and I loved making the last layer of icing so perfect and pretty. Can't wait to make more layer cakes soon!

What is your favourite baking recipe?

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The Best Hot Chocolate Recipe

A few months ago a friend and I went out for some cake and hot chocolate -as you do on a hot summer day- at Café Blond in Amsterdam. Blond Amsterdam is a cute Dutch brand for all your homeware needs; mugs, plates, napkins, tea pots: they have it all! Now because it's so popular they created a Blond themed café around the brand including cakes, sandwiches and coffees all served on Blond tableware.

Now I'm not a huge fan of the café. I mean, it's nice and all but a bit overpriced, but if they do one thing right it's hot chocolate. We both went for ''Blond's heaven in a hot tub'', which was indeed heaven in warm cosy mug. Imagine creamy hot chocolate with plenty of whipped cream, marshmallows and extra chocolate on top. It was €5 but totally worth it now that I think back to that day.

Since December has the perfect hot chocolate weather I wanted to recreate the recipe. It makes one cup of amazing hot chocolate that will give you all the Christmas feels. Ooh and don't forget to drink it with a large slice of cake by your side. It's mandatory.

What do you need?
30 gr chocolate -or more if you are a real chocoholic-
1 cup of milk
Whipped cream
Mini marshmallows
Sprinkles
More Chocolate 
A cute cup to serve it in

Measure the milk in your cute cup of choice. Pour the milk in a pan and slowly heat it up over medium heat. Add the chocolate and let it completely melt. Pour the chocolate milk in the cup. Add plenty of whipped cream and sprinkle mini marshmallows, colourful sprinkles and more little pieces of chocolate on top. Tada! Your own heaven in a snazzy cup is here. On a more casual day I also love a simple sprinkle of cinnamon. Nothing beats a good old classic.

What is your favourite kind of hot chocolate?

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Christmas White Chocolate Pretzel Bark

What's December without a festive chocolate bark? I have seen these chocolaty barks all over the internet and decided to make one myself. The salt of the pretzels and the sweetness of the white chocolate go so good together. It makes my mouth water if I think about it.

What do you need?
300 gr white chocolate
Pretzels
Christmas sprinkles
Candy canes, broken into pieces

Now it's very easy to make. Melt the white chocolate au bain-marie. Spread all that chocolate goodness on a baking tray lined with greaseproof paper and sprinkle the pretzels, Christmas sprinkles and candy canes on the chocolate base. Place it in the fridge for at least 30 minutes to set and break into large pieces when it's all ready to serve. So simple, but so good!

What is your favourite Christmas chocolate recipe?

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White Chocolate Gingerbread Truffles

Christmas is the best time of the year to go crazy in the kitchen. I love baking and since the oven at my dad’s house is broken I had to find a festive no bake recipe to make. In the end I stumbled upon these gingerbread truffles and I have to say they taste AMAZING!

What do you need?
250gr gingerbread cookies
120gr cream cheese
250gr white chocolate
Christmas sprinkles

First, put the gingerbread cookies in a food processor and mix until they are turned into a fine cookie crumble. Add the cream cheese to the cookie crumbles and mix it into a dough. Take a bit of dough in the palm of your hand, roll the dough into a small ball and place it on a tray with grease-proof paper. When you have all the cookie dough balls on the tray you put it in the fridge to set for at least ten minutes.

Melt the white chocolate au bain-marie and get your cookie dough balls out of the fridge. Dip them in the melted white chocolate one at a time and make sure that they are fully covered. Place them back on the baking tray and sprinkle them with Christmas sprinkles. When you are all finished it's best to put them in the fridge for at least 15 minutes to make sure they are completely set and ready to eat. I know it's hard, but you can spoon the leftover white chocolate out of the bowl. Those 15 minutes will be over in no-time!

Then it's finally time to take a bite of that gingerbread truffle and oh my god it will change your life. The combination of all the spices with the white chocolate is the best thing ever. I'll definitely make these again!

What is your favourite no bake Christmas treat?

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Milk & White Chocolate Cookies from Tanya Bakes

When I bought the book Tanya Bakes I knew that I would make lots of baked goods, so here I am with a new baking post! This time I am not making salted Nutella cookies or salted caramel brownies, but some delicious milk & white chocolate cookies. They really are wonderful and so easy to make. Also perfect for an ice cream sandwich!

What do you need?
200g white chocolate
200g milk chocolate
200g softened unsalted butter
300g caster sugar
1 large egg
325g self-raising flour

Preheat your oven to 180C/350F/GM4 and line two baking trays with greaseproof paper.

Cut the white and milk chocolate into small pieces and set it aside whilst you make the dough. Cream together the butter and sugar in a large mixing bowl. Add the egg and mix again until you get a smooth mixture. Slowly add the flower and when you finally have a dough -it can take a while if you use your hands- add the chocolate chunks and mix those in as well. 

Although the recipe said 10 cookies I was able to make 12. I just grabbed a big chunk of dough, made it into a ball and pressed it down on the baking tray. Of course I could've made the cookies even bigger, but I quite liked how they turned out. Also make sure there is enough space between the cookies, since you don't want one giant cookie!

Bake them in the oven for about 12 minutes. They will be soft and gooey when you take them out, but when they set and cool down you will get a perfect crispy and chewy cookie. I couldn't keep myself from not taking a bite when they got out of the oven -that homemade cookie smell is the best!- so I had a nibble while they were still warm and ooh my gosh: they are sooo good. They are the perfect fall treat with a nice cup of hot chocolate or chai tea. Can’t wait to try more recipes from the book! Maybe next time I will make a pumpkin spice treat? :)

Have you tried anything from Tanya Bakes?

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Tanya's Salted Caramel Brownies

After making the Salted Nutella Cookies from the book Tanya Bakes I had to try out another recipe as soon as possible and my eye immediately fell on these Salted Caramel Brownies. I love salted caramel and I love brownies, so this sounds like heaven to me!

What do you need?
200g butter
300g dark chocolate
300g golden caster sugar
4 eggs
1 teaspoon vanilla extract
160g plain flower
60g cocoa powder
1 tin caramel (or melt caramel fudge)
1 teaspoon sea salt flakes

Preheat your oven to 180C/350F and line a baking tin with grease proof paper.
Melt the butter and dark chocolate in a bowl Au Bain Marie. Take the bowl of the heat and add the sugar into the buttery chocolate mixture. Add the eggs and vanilla extract and mix well until it becomes bubbly.
Now it's time to add the dry ingredients. Slowly fold in the plain flower and cocoa powder and make sure that you keep the air in the mixture.
Add half of the mixture into the baking tin and add the caramel on top. We don't have caramel in a tin here, so I just melted some fudge and put that on top of the first brownie layer. Add the sea salt flakes and scoop the rest of the brownie batter on top of the caramel.
Bake the brownie for 20-25 minutes. It doesn't matter if it's a bit wobbly - that's the point!-. Let it cool down completely and cut into squares.

In the end, I found that the brownie should have stayed in the oven a bit longer, but my dad said he really liked it this way, so maybe it's just personal preference. I did really like it though! The brownie has a really rich chocolatey flavour and the salted caramel adds a nice little twist to this sugary treat. Ooh and it was so easy to make as well!

Have you already tried something from Tanya Bakes?

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Salted Nutella Cookies

Last week, I wanted to treat myself so I placed a huge DVD and book order. The book that I ordered was Tanya Bakes, a cookbook by vlogger Tanya Burr. I was contemplating about getting it and after seeing the gorgeous photography all over social media I had to get it. Baking things is one of my favourite things to do, so I knew that this book would always come in handy.

When I looked in the book there were so many recipes that I wanted to try - hello rainbow cake!- but there was one baked good that immediately made my heart skip a beat: Salted Nutella Cookies. I love Nutella and I love a touch of salt. Salted caramel is the best discovery ever, so I knew that these cookies were going to be awesome sauce and I was right!

What do you need?
200gr unsalted, softened butter
300gr caster sugar
1 large egg
325gr self-raising flower
1 teaspoon of sea salt
4 big tablespoons of Nutella

First, preheat your oven to 180C/350F and line two baking trays with grease proof paper.
Mix together the butter and sugar until it becomes creamy and fluffy. Then add the egg and mix again. Gradually add the flower until you get a lovely dough. Now it's time to add the good stuff: Nutella! The recipe said 200gr, but I took 4 big scoops; the jar was half empty by now, so I figured that would be enough. I mixed it slowly with the dough until I got a gorgeous marble effect. 
Divide the dough into large dough balls, I had about 12, and press them down on the baking trays. They will become huge, so make sure there is enough space between them. 
Sprinkle on some sea salt and put them in the oven for about 12 minutes. Let them cool down for 20 minutes and then it's time to dig in!

They are honestly one of the best cookies I have ever tasted and they definitely taste and look like they belong in a hipster bakery. The cookies are also so easy to make and would be perfect for any occasion. I also baked some salted caramel brownies -my salted caramel obsession had gone a bit too far maybe- and they have been amazing too. That recipe will be up soon, so keep your eyes peeled!

Have you bought Tanya Bakes yet?

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My Chocolate Caramel Brownie Recipe

I found this recipe when I was 14 years old and 7 years later it's still one of my faves. I make it every single year for our annual family party and since that party was last Saturday I decided to share it with you all. It's not the healthiest brownie, but that's what brownies are for right?
They are one of the best things that you will taste and they are even better than my peanut butter fudge brownies that I made a couple of weeks ago. 

I believe the recipe was originally from Nigella Lawson, but in those 7 years I mixed it up quite a lot, so this is my version of the delicious Chocolate Caramel Brownie.

What do you need?

For the chocolate base

200g butter

50g cocoa powder

300g caster sugar

2 eggs

225g plain flour

For the hazelnut caramel layer

125g butter

1 x 397g tin condensed milk

2 tbsp. golden syrup

75g caster sugar

For the chocolate topping

200g dark chocolate

1 tbsp. sunflower or vegetable oil

Oven: 160C/325F/Gas 3

First, you melt the butter in a medium sized pan on a low heat. Stir in the cocoa powder, then the sugar and mix until smooth. Remove it from the heat and mix in the eggs. Now add in the flour and mix it until you get a dough.

Scoop the chocolate base in a greased thin and bake it in the oven for about 20-25 minutes. It's perfect when it's firm on top. When the chocolate base is all ready, you set it aside to cool. Then you can move on to the caramel layer.

Again, melt the butter in a medium sized pan over medium heat and add in the condensed milk, golden syrup and sugar. It's really important that you stir very well, so that the caramel doesn't burn. The caramel is perfect when it has a dark caramel colour and it has a thick consistency. This takes at least 15 minutes. After the caramel is perfect you remove it from the heat and spread it evenly on the chocolate base. Allow it to cool.

Then melt the chocolate via a Bain-Marie. When it's all melted you mix in the sunflower oil and pour it over the caramel layer. Now you need to leave it to cool down and after the chocolate is all set you can cut it. 

When the chocolate layer was still melted I added a little Christmas chocolate that we still had at our house. I thought it added just a little extra something. So feel free to add whatever you fancy.

I hope you like this recipe just as much as I do and please let me know if you made it. I would love to know what you think of it! 

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Peanut Butter Fudge Brownies

It’s time for another baking post! Last weekend I made some yummy peanut butter fudge brownies and decided to share them with you all. I have to say that they were very yummy, but a bit heavy as well. After eating one brownie I was so full! I also decided to add some caramel fudge to the original recipe and it made them even yummier. 
Can I also say that these brownies are so easy to make. Compared to other recipes these are so quick and easy. Perfect for when you don’t have a lot of time!

What do you need for these Peanut Butter Fudge Brownies?
225g (crunchy) peanut butter
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour
150g caramel fudge, cut in little pieces (I got mine from the supermarket)

Before you begin, set aside 50g of the peanut butter and chocolate and pre-heat the oven to 180C/160C fan/gas 4. Also line a baking tin/ baking dish with parchment paper, so it’s easier to get the brownies out.
Melt the remaining peanut butter, chocolate and sugar in a pan. Stir occasionally, until the sugar is about to melt, and turn of the heat. Now beat in the eggs, one by one, and stir in the flour. 
When you have mixed it all together you add the caramel fudge, mix that through, and scoop the batter in the baking tin. Before you put it into the oven, melt the 50g of peanut butter and drizzle that over the brownie. 
Then bake it for 30-35 minutes. The brownie should have a crust, but the middle should also look slightly uncooked. I thought the brownie wasn’t done yet, but I could already take it out of the oven. So look out for that!
Now melt the rest of the chocolate and drizzle that on top of the brownie. Let it cool and cut the brownie into squares. 

I told you it was easy, right? These are really yummy and perfect to make during the Christmas Holiday. If brownies aren’t really your thing I also have a Christmas Cookie recipe that is super fun to make as well!

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Baking Brookies

Last Saturday I was in the mood to bake. I had no idea what I wanted to make, but it at least had to be very chocolaty. Then I remembered a blogpost from Lily Pebbles' Brookies and immediately looked up the post, wrote down the ingredients and went to the grocery store to buy everything.

I have to say these brownie cookies are so yummy and look incredible. They are everything I want in a cookie: crunchy on the outside, chewy on the inside and full of chocolate! I love the icing sugar effect on the outside as well. It makes them look very luxurious and fancy, while they are not that difficult to make. I hope you like them a lot too!

Wat do you need for these yummy cookies?

85g cocoa powder

400g caster sugar

125ml vegetable oil

4 eggs

2 teaspoons vanilla extract

250g plain flour

2 teaspoons baking powder

1/2 teaspoon salt

60g icing sugar

Oven: 180C/gas mark 4

First, mix together the cocoa powder, caster sugar and vegetable oil in a mixing bowl. Then add in the 4 eggs, one at a time, and stir in the vanilla too. Combine the flour, baking powder and salt and stir it into the cocoa mixture.

The recipe now says to let the dough chill for 4 hours (!). I was a bit surprised by that, because I didn't read the recipe that well and I just followed the steps as I went along. I wanted to have cookies immediately and not wait for 4 hours, so I put the dough in the freezer for 10 minutes and hoped for the best.

Next, line a baking tray with parchment paper and pour the icing sugar in a bowl right beside you. Now get your dough and a metal spoon, scoop the dough and roll them in 2.5cm dough balls. Then roll them in the icing sugar and place them on the baking tray.

Now it's time to put these powdered dough balls in the oven for about 10-12 minutes. I made quite large cookies and I found that the cookies needed at least 11 minutes in the oven for them to become perfect. 

After 11 minutes you take them out of the oven and wait a minute before you transfer them on to a wire rack. They already smell amazing by this point and I couldn't wait for them to be completely cooled down, so I took a bite when they were still warm and I can tell you: they are bloody amazing!

I hope you are enjoying Blogmas so far and please let me know if you are going to make these as well. I would love to see some pictures!

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Trying British Chocolate

When you are at an airport you usually have a lot of time to spare. I love to wonder around the shops and do a bit of duty free damage. This airport wasn't that big, so I ended up at the food section (I always do tbh). There were lots of familiar faces, but also sweets that I've never seen before. 

After watching a lot of ''Trying (insert country here) Candy'' videos on YouTube and the fact that I love chocolate (I mean who doesn't?), I decided to do something similar and I picked up quite some chocolate bars. See here my first impressions!

Kit Kat Chunky Peanut Butter

OMG! I LOVE THIS STUFF! Two years ago at Heathrow airport I also picked this up. I had a Reese's Peanut Butter Cups obsession and the sound of chocolate and peanut butter is heaven to me. I remember liking it a lot and now that I've taken a big bite out of this chocolate bar I am in heaven again. It's just sooo good!

Crunchie

It’s milk chocolate with a golden honeycombed centre. I don't really know if I like this. It's very, very crunchy and I think the texture is a bit weird. It reminds me of some other chocolate I have tried, but I don't really know what. Toblerone maybe? It's okay, but I probably won’t buy it again.    

            
Double Decker 

Milk chocolate with a soft, chewy nougat top and crunchy cereal bottom. I’m not the biggest nougat fan and there is quite a lot of nougat in there, but I really like the taste of this. The crunchiness is very nice and all together it’s a good chocolate bar!

Cadbury Dairy Milk Caramel 

I was soooo looking forward to this! I love caramel and I love chocolate, so the combination of them together is a recipe to success. And I must say it’s amazing! It comes very close to Milka caramel chocolate, which is something we have in The Netherlands and I love that!

Boost

Milk chocolate, caramel and biscuit in one bar. I thought it would taste very similar to Twix, but it doesn't come close to that at all. I think there is a lot of nougat in there too, but I am probably wrong about this. I find the texture very weird and it’s not something I've tasted before. Definitely not my fave, but it’s not gross.

If you read this and think: 'Huh when did you go to England?', read my not so fun experience here!

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Healthy Vegan Chocolate Snacks

When I was a kid I would always spend my weekend baking things. I would be at my dad’s house and spend my Saturdays searching through cookbooks to find the best recipes. This would result in either the best cake I ever made or a bit of a baking fail.

Now that I am older, 10-year old me with her baking skills still hasn't left me. You could probably already assume that by all the food posts that are on my blog..

Today I’ve not written everything down, but filmed it all! I made these healthy vegan raw chocolate snacks that are soooo yummy. I did post this recipe about a year ago, but since I love these chocolate snacks so much I brought them back in a video.

Get ready to see how I make these amazing snacks and fail a bit when it comes to equipment.

Don't forget to subscribe for weekly videos!

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The Vegan Chocolate Shake

I love fresh juices and shakes. They are just the best sweet treat! I had never really made a milkshake from scratch before. I usually order them in restaurants when I feel like I can treat myself to a yummy shake (Ed's Easy Diner has the best!). Those shakes are of course not very healthy, so today I made a healthy, chocolate banana shake that is so delicious you totally forget the other milkshakes exist. 

What do you need?

1 1/2 banana

1 tablespoon of cocoa powder (or raw cacao powder)

1 tablespoon of peanut butter

450 ml of almond milk

A splash of vanilla essence

A generous sprinkle of cinnamon

All you need to do is to put the ingredients in a blender and mix until you get a smooth shake. Put it in your favourite Mason jar, add a cute straw and sprinkle some raw cacao nibs on top. This will be the best ''milk'' shake you have ever tasted and it's way healthier! You could also add cold coffee to give it a caffeine boost!

What is your favourite healthy treat?

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The BEST Chocolate Cookie Recipe

As a person who watches YouTube videos regularly I have seen these cookies a million times before. When Tanya Burr first came with this cookie recipe I knew that I had to make them myself, but as time went by I forgot all about them. Until recently when I saw them pop up in a lot of vlogs and my cookie cravings were immediately triggered. Because when people say this is THE BEST cookie they have ever tasted, you know that I can't wait to try them myself.

After making and taste testing them myself I can honestly say that these are indeed THE BEST cookies I have ever tasted. *Insert millions of heart-eyes emojis*. They are just so chewy on the inside and crunchy on the outside. I especially like them when they are still warm, because then the chocolate is a bit melted. They are not the healthiest option, but from time to time we got to treat ourselves right?

What do you need?

(For 10 cookies)

200g softened butter

300g caster sugar 

1 large egg

275g self-raising flour

75g cocoa powder

A little dash of milk 

And add A LOT of chocolate. I used a couple of bars which turns out to be these measurements:

200g of milk chocolate

225g of white chocolate

75g of butterscotch chocolate

A lot of Rolos

Feel free to add whatever chocolate you like! 

How do you make these delicious cookies and go straight to chocolate heaven?

First of all, preheat your oven to 200 °C.

Put your softened butter and caster sugar in a large mixing bowl and cream them together. I used a spoon to do this and it went quite well. A mixer would also work and that would be a lot quicker too!

Add your egg to the buttery mixture and keep on mixing. Then pop all your dry ingredients into the mixing bowl and keep on stirring until your dough is perfect. If your dough looks a bit dry you can add a dash of milk, but my dough looked perfectly fine, so I didn't do that.

Break up all the chocolate and add them to the dough, except most of the Rolos. (I added a few sneaky ones into the mixture itself, but I mainly added them on top at the end).

Make sure all the chocolate is well distributed through the mixture and take small handfuls of dough. Place those onto your two baking trays that are lined with baking paper. The cookies will spread in the oven and you don't want to get one large cookie, although that would be quite cool haha. Also now it's time to add the Rolos on top of the cookies! Make sure you press them into the dough, because the caramel will burst out of the cookie like a volcano.

Pop your trays into the oven for about 10-11 minutes. I think that 11 minutes is a bit too long, so you just have to see what works for you. When you get the cookies out of the oven they are still soft, which is normal, so don't put them in for like 25 minutes, because then you will get a cookie as hard as a brick instead of a delicious, chewy cookie.

Now you let them cool for about 30 minutes. I know this is hard, because I was so tempted to take a bite, but they really need that time to cool down.

In the meantime you can make a nice cup of tea or a refreshing glass of lemonade, put on your favourite TV-show (I just finished all 9 seasons of HIMYM. Last year I also did this, so I thought it was time to do it again and I actually have a new record on how fast I watched them all. It's too embarrassing to tell this record *3 weeks, #nolife*, so I will spare you that haha) and take in the delicious, chocolaty scent that has filled the room. And then there is that moment when you take a bite out of that crunchy, chewy cookie and oh boy it's THE BEST. I wish I still had some left.

What is your favourite cookie recipe?

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