These cookies are great fun to make and are brilliant for lunch boxes! The two sugars
are essential in this recipe to make it just right. These cookies keep for about a
week. Makes over 25 cookies, depending on how big you spoon them out.
Ingredients:
9oz Brown Sugar
9oz White Sugar
10oz Marg. or butter
2 eggs
7oz White chocolate, some left as whole chunks, others cut up smaller
7oz Milk Chocolate, some left as whole chunks, others cut up smaller
1 tsp Vanilla essence
1/2 tsp bicarbonate of soda
1/2 tsp salt
18oz plain flour
7oz Milk Chocolate, some left as whole chunks, others cut up smaller
1 tsp Vanilla essence
1/2 tsp bicarbonate of soda
1/2 tsp salt
18oz plain flour
Method:
1. Mix Butter/Marg. together with sugar until creamy and fluffy.
2. Add the eggs and vanilla essence and mix well
3. Add the chocolate.
3i. Mix the bicarb. with salt and flour and add to the mix, stir to form a thick cookie dough.
4. Take golf ball size amounts of the dough and place spread apart on a greased baking tray. You may have to do them in batches.
5. Bake for 12-13 mins or until golden brown in a pre-heated oven at 180°c
6. Place on a cooling rack to cool.
7. You can now serve in an air tight tin, but most of all, enjoy!
Submitted by recipease
3i. Mix the bicarb. with salt and flour and add to the mix, stir to form a thick cookie dough.
4. Take golf ball size amounts of the dough and place spread apart on a greased baking tray. You may have to do them in batches.
5. Bake for 12-13 mins or until golden brown in a pre-heated oven at 180°c
6. Place on a cooling rack to cool.
7. You can now serve in an air tight tin, but most of all, enjoy!
Submitted by recipease
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