This recipe is great if you have a leftover egg yolk. This recipe makes a lot of cookies. You can also just eat the cookie dough if you use our edible cookie dough recipe, in which you just treat the flour by baking it, and remove eggs and bicarbonate of soda from the recipe. If you don't have brown sugar in your pantry, a mixture of dark brown sugar and golden caster sugar works well, you might want to add a few tbsp extra flour because the mixture is more sticky.
Ingredients:
350g of plain flour
1tsp of bicarbonate of soda
1tsp of salt
225g of butter
175g of caster sugar
175g of brown sugar
1tsp of vanilla extract (or more, you can’t go wrong with vanilla)
2 eggs
350g of chocolate chips and chopped up chocolate
(Optional) An extra egg yolk (this is great for the cookies and helpful if you have a leftover egg yolk)
(Optional) Chopped nuts (this might be a good idea to add if you don't have enough chocolate)
Method:
- Preheat the oven to 190 degrees Celcius.
- In a smallish bowl, sieve the flour, bicarb and salt.
- In a large bowl use an electric mixer to cream the butter.
- Add in caster sugar, brown sugar and vanilla extract and mix until creamy.
- Beat in the eggs (and optional extra egg yolk). Gradually beat in the flour mixture to form a dough. Mix in the chocolate (and optional nuts).
- Wrap the dough in cling film and put it in the fridge for at least an hour to a few hours, or possibly in the freezer for like 10 mins (but the fridge for a while is better).
- Rip small balls of dough from the bigger refrigerated ball and place them in a baking tray lined with parchment paper and spaced apart from one another.
- Bake for about 10 minutes, and then another 5 minutes probably. They will be soft at first but they will harden as they cool. Place them on a cooling rack.
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