Home-baked goods are always a delight, but the lead-up to the finished product can be less than delightful. You can end up buying a bunch of ingredients that you end up never using again or maybe a recipe makes far too much in terms of quantity and you have to carry on eating that biscuit or cake long after the sweet craving has been satisfied. To avoid this, one recipe book is here to flip dessert on its head.

The first-ever winner of The Great British Bake Off, Edd Kimber is here to share his easy-to-make cookie recipes in his new book, Small Batch Cookies. These cookies are simple to make, with straightforward instructions and each recipe only ever makes a maximum of six biscuits. So, if you live alone, these recipes are perfect to satisfy your sweet tooth without going overboard.

We’ve picked three of our favourite recipes from Small Batch Cookies that you can try today, no matter what kind of chocolate lover you are.

Chocolate and peanut butter sandwich cookies

Kimber says: “This sandwich cookie is a take on the classic peanut butter cookie, the old-fashioned, but still delicious, type that is flattened with a fork and bears the familiar crosshatch pattern. For this version, the cookies are made with oat flour, which gives them more flavour and adds a delicious chewy texture. The cookies are also sandwiched with both peanut butter frosting and a small amount of chocolate ganache.”

Ingredients

• 30g unsalted butter, at room temperature
• 75g light brown sugar
• 1 tablespoon whole milk
• ½ teaspoon vanilla extract
• 75g smooth peanut butter
• 75g oat flour
• 35g traditional rolled oats
• ⅛ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda (baking soda)
• ¼ teaspoon fine sea salt

For the chocolate ganache:

• 35ml double (heavy) cream
• 35g milk chocolate, finely chopped

For the peanut butter frosting:

• 25g unsalted butter, very soft
• 25g smooth peanut butter
• 50g icing (powdered) sugar
• Pinch of fine sea salt

Method

Preheat the oven to 180ºC (160ºC fan) and line a baking tray (sheet pan) with parchment paper.

To make the cookies, place the butter and sugar in a large bowl and, using an electric hand mixer, beat together for two to three minutes until pale and creamy. Add the milk, vanilla and peanut butter and beat for a further two minutes, or until fully combined and smooth.

In a separate bowl, whisk together the flour, oats, baking powder, bicarbonate of soda and salt. Add the flour mixture to the peanut butter mixture and mix until a uniform dough is formed.

Divide into 10 equal pieces and roll each one into a ball. Place on the prepared baking tray and use a flat-bottomed glass to flatten each one into a 6cm (2½in) diameter disc.

Bake for 15–17 minutes, or until the edges are starting to brown. Remove and set aside to cool.

While the cookies are baking, make the ganache. Add the cream and chocolate to a small bowl and heat together in a microwave until the chocolate has melted, then mix together to form a smooth ganache. Set aside until needed.

To make the frosting, add the butter and peanut butter to a bowl and beat together until soft and creamy, about two to three minutes. Add the icing sugar and salt and beat together for a couple of minutes, or until light and fluffy.

To assemble, pipe or spread the frosting onto the base of half of the cookies, spreading so most of the cookie is covered. Spoon some ganache on top of the buttercream and spread to cover. Sandwich together with a second cookie.

If stored in a sealed container, these cookies will keep for two to three days but will soften as they sit.

Note: When baking it is best to use a commercial peanut butter, as natural peanut butters can separate and cause issues with texture and spreading.

Chewy chocolate and espresso cookie

Kimber says: “Chocolate and coffee – a match made in heaven. The roasted notes of the coffee give the chocolate a boost, a solid backbone, both perfectly accompanied by the rich flavour that comes from using dark brown sugar, packed full of molasses. To make sure both the coffee and the chocolate have their chance to shine, the two are heated together with the butter and milk, allowing the flavours to bloom. When choosing your coffee, you want to use something ground very finely, so the texture of the cookie isn’t gritty. And, if your instincts say this would be good with a little chopped chocolate added to the cookie dough, trust your instincts.”

Ingredients

• 20g unsalted butter, diced
• 25g dark brown sugar (preferably muscovado)
• 1 tablespoon whole milk
• 2 teaspoons cocoa powder
• 2 teaspoons finely ground coffee
• 30g plain (all-purpose) flour
• ⅛ teaspoon bicarbonate of soda (baking soda)
• ⅛ teaspoon fine sea salt
• Granulated sugar, for coating

Method

To make the cookie dough, add the butter, sugar, milk, cocoa powder and coffee to a saucepan and, over a low heat, cook until the butter is melted and the mixture just starts to bubble.

Immediately pour the butter mixture into a small bowl and set aside to cool to room temperature.

Add the flour, bicarbonate of soda and salt to the butter mixture and use a small spatula to mix together to form a soft cookie dough. Pop the dough into the refrigerator for 20 minutes.

Preheat the oven to 180ºC (160ºC fan) and line a small baking tray (sheet pan) with parchment paper.

Remove the cookie dough from the refrigerator and roll it into a ball, then roll it in granulated sugar until fully coated.

Place the cookie on the prepared baking tray. Bake for 15–16 minutes, or until the edges are set but the centre is puffed and still a little soft. Remove and allow the cookie to cool before enjoying. This is best served on the day made.

Matcha white chocolate chip cookies

Kimber says: “These cookies have a crisp chewy edge and a soft centre. Made with matcha and white chocolate, they are a match(a) made in heaven – the sweet and buttery white chocolate balances out the grassy and earthy matcha. Made from finely ground green tea leaves, matcha comes in a variety of grades, with ceremonial being the highest and ingredient being the lowest. For baking, I generally use culinary grade, which is a little cheaper than ceremonial but still with great flavour and colour.”

Ingredients

• 60g unsalted butter, at room temperature
• 40g caster (superfine or granulated) sugar
• 40g light brown sugar
• 1 tablespoon matcha powder (I use culinary grade)
• 1 large egg
• ¼ teaspoon vanilla bean paste
• 125g plain (all-purpose) flour
• ¼ teaspoon bicarbonate of soda (baking soda)
• ⅛ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 50g white chocolate, roughly chopped

Method

Put the butter and sugars into a bowl and cream together with an electric hand mixer for about five minutes, or until light and fluffy. Add the matcha, egg and vanilla and beat until fully combined.

Add the flour, bicarbonate of soda, baking powder and salt and mix until an evenly mixed cookie dough is formed. Add the chocolate and mix briefly just until evenly distributed.

Cover the cookie dough with cling film (plastic wrap) or a reusable alternative and refrigerate for one hour before baking.

Preheat the oven to 180ºC (160ºC fan) and line a baking tray (sheet pan) with parchment paper.

Divide the cookie dough into six equal pieces and roll each one into a ball. Set onto the prepared baking tray 5cm (2in) apart to account for spreading.

Bake for 14–15 minutes, or until the edges of the cookies are just lightly browned. Allow the cookies to cool on the baking tray for five minutes before transferring to a wire rack to cool completely.

If stored in a sealed container, these cookies will keep for three to four days.

Small Batch Cookies by Edd Kimber (£22, Kyle Books)

Images: Edd Kimber