Actually, I’m fine. Still some last-minute Christmas crap you have to deal with and it doesn’t matter if you’ve planned and organised everything down to the last detail.

And I had to go to the city to pick something up on the hottest - a balmy 33 degrees - day of the year. Aren’t we lucky?? Didn't break into a sweat walking up and down Queen Street, probably the most chilled, unhectic city street in the world. Yes- haters can have New York or Paris or Rome and I hope you fucking get mugged.

Ruth is arriving tonight so in addition to our favourite store-bought sticky-date pudding, I thought why not fill the house with the smell of freshly-baked chocolate-chip cookies?

Didn’t add nuts or dried fruit this time, and it turned out to be your classic, chewy, burnt buttery version. And I used milk chocolate which I’ve honestly always favoured over dark chocolate which also amped up the sweetness factor.

Took all of 30 minutes for 20, 60 gram cookies (thanks to having a mixer which has seriously made the work flow easier and faster).

Ingredients:
210 g butter browned
200g dark brown sugar
100g white sugar
2 eggs
Vanilla
330g all purpose flour
3.4 tspoon baking powder and baking soda
300g chocolate your choice

Method:
- Make brown butter and let cool
- Once cool, mix with sugars and whisk. Add eggs and vanilla
- Add your sifted dry ingredients
- Add chocolate
- Bake in batches for about 12 minutes