Cookies + Jam

Somewhat wiser and much less self-conscious I’m returning to my earnest roots by posting about something I made today. These are Nigella’s Totally Chocolate Chocolate Chip Cookies, sans chocolate chips simply because I didn’t have any, baked with Pepe Saya butter, spread with Mike McEnearney’s Kitchen by Mike blackberry jam I’ve had stashed away and served on this stunning hand thrown Chuchu bowl.

They’re comically large – with all my self-restraint and modesty I’ve sandwiched the jam by breaking one cookie in half. If you happen to accidentally overcook them a retro Plan B of a side of milk will be your saving grace.

Without the generous chocolate chips in Nigella’s original recipe these cookies won’t save the world (they require an accompaniment, hence the tart jam, and I am not the sort of blogger to advertise anything as “the best cookies you’ll ever bake!!!“) but they’re a simple pleasure amongst this #EastCoastLow Sydney storm. I haven’t left the house all day.

Cookies and JamCookies and JamCookies and JamCookies and JamCookies and JamCookies and JamCookies and JamCookies and JamCookies and JamCookies and Jam

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