I first discovered this cookie recipe earlier this year at Easter. With quite a few eggs left over, rather than continue to eat my weight in chocolate, I decided to get creative.
It’s become a firm favourite ever since and it’s a great recipe for sharing. In the past I’ve swapped the chocolate chips with bits of Wispa bars, peanut butter, chocolate orange and raisins. No matter what the filling, they’re a massive crowd-pleaser. With a crispy outer and gooey middle, they are best eaten warm, although they can last several days. I’ve never lasted that long, but maybe you’ll have better luck than me!
- 125g/4 oz butter
- 125g/4 oz caster sugar
- 100g/ 3oz brown sugar
- 1 egg
- 1 tsp vanilla essence
- 225g/8 oz self raising flour
- 100 g chocolate chips or 100g of a chocolate of your choice.
- Pre heat the oven to 180 C
- Cream the butter, caster sugar and brown sugar together until it’s light and fluffy.
- Beat in the egg and add the vanilla essence
- Sift in the flour before adding the chocolate chips and stir. You should be left with a nice cookie dough.
- Roll the dough into walnut size balls and place on a greaseproof paper-lined tray.
- Leave in the oven for about 10 -15 mins until they are golden around the edges. When taking them out of the oven, be careful with taking them off the tray. (I tend to leave them for a few minutes before using a spatular to place them on a cooling rack.)
- Leave them to harden for a few minutes and enjoy! Remember you can eat them straight away as they taste lovely hot, but they’ll keep for at least 2 or 3 days.