Thick, gooey, chocolaty and down right naughty!! Nothing will brighten you kids day more than one of these babies in their lunch box during a monotonous first week back at school! It's taken me about a year to get this recipe tweaked right, so I'm pretty confident that by this point, this is as good as its going to get :)
- 250g Plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 170g Salted butter
- 170g Light brown sugar
- 100 g Caster sugar
- 1 Capful of vanilla essence
- 1 Egg
- 1 Egg yolk
- 150g White chocolate - cut into small chunks
- 200g Milk chocolate at least 45% coco solids - cut into small chunks
- Pre-heat oven to 170 degrees, and grease a baking sheet or two well with vegetable or sunflower oil.
- Sieve the flour, salt and bicarb into a large mixing bowl and stir together.
- In a saucepan, gently melt the butter, once melted mix in the sugar until smooth and creamy, then mix in the vanilla, egg and yolk until creamy and smooth.
- Carefully mix in the flour and stir until the mixture has softened, then add the chocolate chunks (Don't worry if there looks like too much chocolate, its supposed to be that way), set aside to stand for about half an hour.
- Spoon lumps onto your baking tray and gently press with thumb slightly, bear in mind when deciding cookie sizes that your lumps will spread in the oven, for the same reason do not place the lumps too close together.
- Bake for 10-15 minutes until golden, them remove from the oven and allow to stand for two minutes, then using a spatula carefully lift the cookies and place on a plate to cool for about 5 minutes.
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