if you are a londoner, you will be all too aware that spring is being a little sluggish in getting its behind in gear this year.

the last weekend in april, i full expected to be enjoying long, lazy picnics in the park, sipping refreshing cocktails and tucking into fresh salads. did that happen? er…

saturday morning came and so did the rain. bunkering down with a pile of movies and pyjamas to wait out the relentless downpour, there was only one suitable snack to be had: milk and cookies! chocolate chip, of course.

but this recipe, my friends, is no ordinary cookie recipe. chewy, gooey, plump and almost caramalised, with the subtle tang of salt that serves to bring out the flavours of chocolate and butter.

the key to these cookies (which i initially stumbled across here) is refrigerating the dough overnight. i don’t know how it works, but allowing it to rest in the fridge overnight makes them so.much.better. just do it, ok?

something i’m not so stubborn about is using the cake and bread flours rather than plain. i’ve resorted to the regular stuff when my grocery store was out of them (or when it was raining too hard to bother venturing out, like this weekend) … and i found the cookies to be just as mouth-watering.

the entire batch made over the weekend has already been devoured.

they’re just that good.