There are truly no words to describe how incredibly thankful I am for all of your generosity, support and love towards Gem, Nath, Coco Darling and their family - they are so grateful and humbled by your love. In tragic and heart breaking moments like this you feel terribly helpless, if you wish to help Gem and Nath through this time please have a look at this post for more details. The generosity has been beyond what I ever imagined would come of this, all I can do is thank you with all of my heart!
I shared on my Instagram account this afternoon a little of what I was up to - my ‘therapy’ has always been to bake and adapting old recipes, I find baking so calming and it always add’s a little comfort to dark and cold winter days. And as promised, here is the delicious recipe I adapted from a 1978 edition of The Australian and New Zealand Family Cookbook that my Grandma so kindly handed down to me. I wanted to add a modern and warm touch to the classic chocolate chip cookie, the end result is a perfect batch of Dark Chocolate Chip Cookies, with a twist of orange zest and delicate spices - which turns out to be a perfect combination of flavours. These cookies are so simple to make and are a delicious treat for a cold winters evening, I’d love to know what you think. x
Click read more for the recipe.

Dark Chocolate Chip Cookies, with a twist of orange and delicate spices

A delicious and modern twist on a classic chocolate chip cookie recipe - makes about 20 biscuits 
125g butter, room temperature
1/2 cup (125g) sugar
1/2 cup (90g) brown sugar
1/2 tablespoon orange zest
1 egg
1 tablespoon vanilla essence
1 1/2 cups (185g) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
100g dark chocolate, roughly chopped
Preheat your oven to 180ºC and line two cookie trays with baking paper. 
In a large bowl of an electric mixer, cream together the butter, both sugars and orange zest until light and fluffy. Add the egg and vanilla and continue to beat until well combined.
Sift the plain flour, bicarb soda, salt, cinnamon and nutmeg together. Gradually add  the flour to the butter and sugar mixture and beat until a smooth dough forms. Using a wooden spoon, gently fold in the roughly chopped chocolate.
Drop generous teaspoons of mixture onto the prepared baking trays and bake for around 10 minutes - or until the cookies have spread and the edges are golden. Allow to cool on a wire tray briefly before serving while still warm with a delicious cup of tea or coffee.
If you wish to make a classic chocolate chip cookie recipe, simple remove the orange zest, cinnamon and nutmeg from the recipe. x