Friday, 18 April 2014

Chewy Choc Cookies

These cookies are very moreish and large! I make up a big batch of mixture, keeping it fresh in the fridge and just cook up to 6 at a time. Otherwise we will eat the whole lot in one go and end up feeling sicky. 
(the uncooked dough is yummy too!!)

Makes about 18 biscuits 

250g Plain Flour
1/2 Teaspoon Bicarb
1/2 Teaspoon Salt
170g Butter (melted)
200g Soft dark brown sugar
100g Caster sugar
1 Tablespoon Vanilla extract
1 egg plus 1 yolk blended
100g bar White chocolate  (chopped into rough chunks about thumbnail size)

 preheat oven to 170C/Gas 3

Grease or line baking trays ( I use a silicon sheet)

Sift together the flour, bicarb & salt and set aside. 
Cream the butter and both sugars until well blended and then add the eggs & vanilla. Add the sifted ingredients until just blended and stir in the white chocolate chunks with a wooden spoon.

Drop cookie dough onto the baking trays with each cookie using about 1 tablespoon of dough
 ( I use a rounded tablespoon measuring scoop)
Do not flatten the dough and space the cookies about 6-8 cm apart to allow for spread

Bake for 15 mins or until the edges are lightly toasted. Cool on the baking tray for a few mins before transferring to a cooling rack.

Printable Recipe


 I will be giving these cookies, along with Easter eggs, as simple Easter Gifts to family & friends.
I think they look really pretty tied together with this turquoise string.

 I may try pushing a few small chocolate Easter eggs into the cookie mix just before baking
-the ones with the hard shell I'll let you know if it works