Friday, 22 November 2013

Exaggerated Chocolate Chip Cookies

Lately I've been so busy with crocheting and custom orders that I've had little time for my other passion, baking. The oven was begging to be used and my stomach was craving some home baked goods, so I turned to a trusty Australian cook book and these cookies were born an hour later.

The cookie base is so versatile, you can add pretty much whatever extra chocolates you want. For this batch I chose mini M&Ms and chopped up mars bars, an amazing combination! Although be warned that the mars bar will melt out a little around the edges and as delicious as they are, the appearance is very rustic... but thats the way I like it! I made these just over 24hours ago and all 12 are gone, no crumbs remaining!

Here is the recipe -

1 cup loosely packed brown sugar
90g unsalted butter
1 egg, at room temperature
1 1/2 cups self-raising flour
1 cup of your favourite chocolate confectionary, chopped into small bits if large

- Preheat the oven to 180C and line two large baking trays with baking paper.
- Cream the butter and sugar until light and fluffy. Beat in the egg until well incorporated.
- Sift in the flour and using your hand, fold in to combine.
- Gently fold in the chocolate confectionary
- Cover will cling film and rest in the fridge for 15mins.
- Roll the mixture into golf size balls, place on prepared trays, allowing room to spread between each, and flatten slightly.
- Bake for 10-12 minutes - less if you prefer a chewier cookie or longer if you prepare a crunchier one.
- Remove from the oven and cool on the trays for a few minutes, then move to wire racks to cool or eat them hot with a glass of cold milk.

*Makes around 12 large cookies. 

Melanie xo