There is something about sinking your teeth into a biscuit and hitting chocolate that is one of life’s highlights! Even more perfect when followed by a sip of tea and the chocolate melts gently coating your tongue and teeth. I always see that as the way to get maximum value from the chocolate!
What could be more enticing?
You can clearly see the chunks of chocolate:
These cookies attract attention from everyone...
125g golden caster sugar
2 teaspoons vanilla extract
250g self raising flour
100g white chocolate, roughly chopped (or buy chips, if available)
100g plain or milk chocolate, roughly chopped (or buy chips, if available)
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line three baking sheets with baking paper, or if you prefer, simply grease the sheets with butter.
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs and vanilla.
- Add the flour and chocolate and bring the dough together – this is easiest using your hands (I found that it helped to add a little more flour as the dough is very sticky).
- Knead the dough lightly until you have a nice ball. Wrap in clingfilm and chill for at least 30 minutes.
- Divide the mixture into 24 pieces and roll each into a ball.
- Flatten the ball slightly into a disc and place on a baking sheet. Space well apart – only put a maximum of 8 on a sheet at a time.
- Bake for 10-12 minutes until golden. Mine took 13 minutes.
- Leave on the baking sheet for 5 minutes (biscuits are very fragile straight from the oven and need to firm up before moved) then transferring to a wire rack to cool completely.
- Bask in glory at the wonderful thing you have made.