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Chocolate Chip Cookies are the best! But not all chocolate chip cookies are equal.

Far superior in deliciousness and quality are chocolate chip cookies made with REAL chocolate, not compound or cooking chocolate.

My Nan brought me up on Women's Weekly recipes.

Whenever I stayed with her, we would go through her draw full of recipe clippings from the magazine and pick a sweet to make.

So they were my first choice when I went looking for a chocolate chip recipe to use with our Poppy's Chocolate buttons.

Now, I didn't want to discriminate between chocolates and I loved the idea of including a range of tastes and buttons in one cookie. So, this recipe was altered by me to include 75g each of ruby, caramel, dark, white and milk chocolate.

Ingredients

  • 250g butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup  caster sugar
  • 3/4 cup  firmly packed brown sugar
  • 1 egg
  • 2 1/4 cup plain flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 375g chocolate couverture buttons - 75g each of ruby, caramel. dark. white, milk chocolate (couverture is quality chocolate made with cocoa butter not compound or cooking chocolate which is made with oil)
  • Buy here 

Method

  1. Preheat oven to 180°C. Grease oven trays (if not non-stick); line with baking paper.
  2. Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches.
  3. Stir in chocolate.
  4. Spoon tablespoons of mixture roughly into balls; place 5cm apart on trays (dough will expand and spread a lot)..
  5. Bake cookies 12-15 minutes or until golden; cool on trays.

 

Cookies will keep in an airtight container for up to 1 week.(if they last that long!)

Original recipe sourced here