As it is Friday and bank holiday this weekend, we fancied a sweet treat without cream. I was watching chopping block and one of the tasks was to make some choc chip cookies and I noticed they didn’t use white sugar, bonus as I think this can make biscuits really sweet! This recipe is so easy and quick, I had to fight Paulie off as he was eating all of the raw cookie dough. The aromas whilst baking is like homemade bread but sweet and they are crispy on the outside and gooey in the middle with the odd hit of a milk or dark choc chip! Sometimes simple is best!
Ingredients (makes 18 cookies)
- 160g butter softened to room temperature
- 90g light muscovado sugar
- 70g golden caster sugar
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1 vanilla pod
- 1 large egg
- 50g dark chocolate chips
- 50g milk chocolate chips
- Pre heat oven to 170 degrees
- In a bowl beat the 2 sugar’s and butter together until fully combined.
- Add the flour, bicarb, egg and beans from the vanilla pod (slit pod in half long ways and scrape insides into bowl with knife) and mix again until combined and you form a dough like consistency
- Fold through your choc chips.
- Line a tray with grease proof paper and form little balls with the dough, it will expand when cooking so allow enough room between the dough balls so they don’t join each other.
- Bake in oven for 10 minute and once ready allow to cool fully so they can form the crispy edges.