Reaching the final rounds of GBBO in 2018, Ruby Bhogal has since hosted live cooking demonstrations at the likes of Good Food, Pub in the Park, and Soho House.

This year, the brilliant baker has also published her debut cookbook, One Bake Two Ways.

“If you’re a fan of rich, chocolatey cookies with an extra buttery twist, this recipe using All Things Butter Chocolate will quickly become a favourite,” said Ruby.

“Perfect for cookie lovers who crave that delicious balance of chewiness and chocolatey goodness, these cookies are simple to prepare and ideal for freezing ahead of baking them.”

Here’s how to make Ruby’s buttery chocolate cookies that are sure to be a favourite snack in any household.

Chocolate cookies

Ingredients:

Method

1. Prepare your baking tray
Line a tray with greaseproof paper or a silicone mat. Have an ice cream scoop ready to portion the dough.

2. Cream the butter and sugars
Into a bowl, add All Things Butter Chocolate and sugars. Cream together for a minute or two until combined.

3. Add the egg and condensed milk
Next, add the egg and condensed milk. Mix well.

4. Mix the dry ingredients
In a separate bowl, add the plain flour, baking powder, bicarbonate of soda and cocoa powder. Mix well using a balloon whisk.

5. Combine the wet and dry ingredients
Add the chocolate chips to the flour, before adding to the butter bowl. Mix this until everything has combined and no visible streaks of flour are left. By this point, it should very much look like a dough.

6. Shape the dough
Use the ice cream scoop to scoop out dough balls. Press each dough ball into the chopped chocolate chunks and place them onto your lined baking tray. The taller you shape your cookie dough ball (i.e. cylindrically as opposed to round) the chunkier the cookie will be.

7. Freeze the dough
Place the baking tray into the freezer and leave for at least four to six hours but preferably overnight.