Toast & Marmalade Choc Chip Cookies

Toast & Marmalade. The breakfast that knows no boundaries. The stoic stalwart of sustenance that creeps into every corner of the globe and will do for all eternity. Be it Artisan Sourdough eaten at a funky London Bakery, Baguette at a pavement café in Paris or Naan, torn, still steaming from a tandoor in Mumbai, it connects us. To be eaten on the run or nibbled upon over a breakfast that stops time in its tracks, it’s there. Always has been and probably always will be.

But like so many things that are always there, it’s taken for granted. A ‘grab and go’ filler that never seems to get the recognition it deserves. I believe that the key to happiness is making these Ordinary things, well, Extraordinary. So, from these, these cookies were born.

A marriage of two things we, as humans take for granted as just being ‘there’: Toast and Cookies. But like so many other things, combine them and they far exceed the sum of their parts. Toasty, biscuity, chocolatey and no better friend for a cup of tea and coffee, these are the kind of cookie that requires a loving caress and serenade before eating.

Talk to them, tell them you love them, then sit, back to the sofa, a mug steaming in your hands and take 5 minutes, just you and the cookie. You’ll never take it for granted again.


280g Plain Flour

1 tsp Baking Powder

½ tsp Bicarbonate Soda

½ tsp salt

150g Butter, unsalted

1 Slice Bread, toasted and blitzed to a crumb (sourdough is best)

170g Light Brown Muscovado Sugar

100g Caster Sugar

1 Orange, Zest

1 tbsp Marmalade

1 Egg

1 tsp Vanilla extract

180g Dark Chocolate, chunks


1. Weigh out all ingredients. Put the butter into a small saucepan and melt over a gentle heat, once melted, turn up the heat and bubble. It will sound loud at first but as the bubbling softens, swirl the pan.

2. When it begins to smell biscuity and turns brown, remove from the heat and pour into large heatproof bowl.

3. Add both the sugars and the orange zest and mix well, mix in the vanilla extract, followed by the egg.

4. Combine the flour, baking powder, salt & breadcrumbs in a bowl and stir into the butter mixture until homogenous. Take care not to overmix.

5. Finally add the marmalade and chocolate chunks and mix in.

6. Divide the dough into 18-20 balls, weighing 40-50g each, damp hands are best.

7. Pop into the fridge on a lined tray for 4 hours, this will allow the flour to hydrate and the butter to firm up.

8. At this point you can freeze some of the balls to cook from frozen on demand (domestic goddess) in which case they will need 5 minutes longer than below.

9. Preheat the oven 180C. Space the cookies out on trays and bake 10-12 minutes or until deliciously fudgy inside.

10. Remove and cool on the tray, they will continue cooking in the residual heat.

11. Eat and savour.