Slightly crunchy, but chewy cookies as well? If you like a bit of both then these are for you
Personally, I love a chewy cookie, cook for a little less time to avoid crunch. Cook for longer and with only white sugar instead for an extra crunchy biscuit! These are so quick and easy.
but note; best started a few hrs before. So, if like me you have time to whip the mix before work – no appliances needed – then you can come home and bake them.
Want the recipe?
1c chocolate chips
1/2c melted butter
1tsp baking soda
1/2c caster sugar
3/4c firmly packed brown sugar – I used extra dark
1 tsp vanilla bean paste
1c plain white sugar
1 1/4c spelt flour – I used this as I ran out of white flour so you could use this, use all spelt., use all white, wholemeal etc.
Sift your flour, salt, cornflour and baking soda. Set aside.
Measure out your sugars and melt your butter. Pour your butter over the sugar and whisk until the sugar dissolves. Add the two eggs and vanilla and whisk to combine.
Add to the flour and mix in well, when half mixed add the chocolate chips and finish combining.
Mold into a ball and turn out onto some cling-wrap. Wrap and refrigerate for min 3 hrs.
Remove from fridge and set your oven. Line two baking trays and allow to warm up for 15 minutes.
I found it easiest to slice into portions, and I measured by mix, each biscuit was about 35g of uncooked mix.
Mould into 1cm thick disks. The mix will be firm but workable. I made 24 cookies. They don’t rise too much, so I spread these out across two standard sized trays.
Bake for 10-12 minutes.
Remove from oven, allow to cool slightly and transfer to wire rack.
Best eaten? within 7 days, and straight out of the oven whist hot.