Summary: Crunchy, chewy, delicious cookies filled with chocolate. This recipe doubles nicely and will work with white, milk or dark chocolate. I prefer to chop up the (dark) chocolate but feel free to use choc chips. My handy cookie scoop makes this recipe much quicker.
Ingredients
- 125g salted butter, softened
- 1 cup brown sugar, lightly packed
- 1 egg
- 1 tsp vanilla essence/extract
- 1 1/4 cups plain flour
- 1/2 tsp bicarb soda
- 150g chocolate, chopped (or choc chips)
Instructions
- Pre heat oven to 180C.
- Add the butter and sugar to the bowl of a mixer (or bowl and electric beaters) and beat until light and fluffy, about 5mins.
- Add the egg and vanilla and beat into the butter and sugar mix and beat until combined, scraping down the sides as needed.
- Fold in the flour and bicarb by hand. Once well combined fold in the chocolate.
- Roll the dough into tablespoon sized balls (these can be stashed in the fridge for a couple of days or frozen for a couple of weeks. In both cases wrap well and defrost the frozen cookies before baking) and place on a lined baking tray. Make sure you leave room for them to spread.
- Bake for 12 mins, be careful not to over cook or they will lose there chewiness and become hard. Allow to cool on the tray for 5mins before transferring to a rack to cool.
- Makes around 30 x 5cm sized cookies
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