There are way too many recipes for this biscuit online, so why not add another one? I didn't plan on creating this recipe, nor did I expect them to come out so good. But here we are, so grab a notebook and pen and start jotting down notes ready to wow the family!
Image taken on Canon EOS 1500D
THE INGREDIENTS:
- 250g unsalted butter, room temperature
- 1 cup granulated caster sugar
- 1 cup light packed brown sugar
- 3tsp vanilla essence
- 2 eggs
- 2 1/3 cup plain flour
- 1 1/3 cup self-raising flour
- 1/2 tsp baking soda/ baking powder
- 300g chocolate drops (combination of white and dark)
WHAT YOU NEED:
- electric beater
- measuring cups
- tsp
- plastic spatula
- large mixing bowl
- 2 large baking trays
- 2 sheets of baking paper
- circular cookie cutter (optional)
- cooling rack (optional)THE METHOD:
Preheat your oven to 160 degrees (Celsius)
Beat the butter and sugar together on medium speed until smooth and creamy-coloured
Add vanilla, eggs and baking soda on low speed until combined
Add flour and continue to beat on low-medium speed
Tip 3/4 of the chocolate in and begin folding into the mixture using a plastic spatula
Once combined, let sit in the fridge while lining two trays with baking paper
Take batter of the fridge and begin spooning the mix into balls to place onto lined trays
Use the remaining chocolate to decorate evenly, topping the balls with a combination of dark and white
Do not flatten the cookies!
Place in the oven and check every 5 minutes using a dessert fork (if they are ready, you will be able to poke the cookies without mixture getting stuck)
Once cooked, remove the cookies and take a circular cookie cutter to shape each of them
Leave to cool on a cooling rack (cover with clean tea-towel to protect from bugs
Enjoy!
Images taken on Canon EOS 1500D
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