Chocolate chip Cookies

Happy Easter and Bank holiday! Whilst making these cookies, it got me thinking about how many of us use cooking as a coping mechanism, especially during anxiety-inducing moments like this. As tiring as it is, cooking does bring me joy and a level of calmness.

For this recipe I used Yard Confectionery’s milk chocolate, a black-owned chocolate company founded by two badass entrepreneurs, Rachel and Ashley. I’ll definitely be writing about their journey. So head to their page to get yourself a piece.

Hope you enjoy these cookies, and are all keeping safe and well.

Essie Eats signature



  • 200g of chocolate
  • 160g butter
  • 270g plain flour
  • 100g white sugar
  • 100g brown sugar
  • 2 tsp Vanilla extract
  • 1 large egg
  • 1 tsp baking soda


Up to 15 cookies.

  1. Pre-heat the oven to 180 degrees.
  2. In one bowl mix together the flour and baking soda. In a separate bowl, whisk the sugar, vanilla extract, butter and eggs together until there are no lumps.
  3. Now using a big spoon, pour the wet ingredients into the flour mix. Then add in the chocolate chips.
  4. Leave to chill in the fridge for 2-3 hours. (If you want to treat yourself to cookie dough, then this can stay refrigerated for up to 3-4 days).
  5. Lining two trays with baking paper. Per cookie, use 1-2 tbsp of cookie dough, then roll into a ball. Slightly flatten with the palm of your hand so they’re slightly flag.
  6. Bake the cookies for 12-14 minutes. Then leave to cool for 12 minutes before transferring to a plate!