Here’s another good recipe to fill the kids lunch boxes or the Cookie tin. These cookies are nice and crispy I made these Egg free by using Egg Replacer
Double Chocolate Chip Cookies
Makes: 20 – 24
- 125g butter, chopped and softened
- 1 tsp vanilla essence
- 1 1/4 cups Chelsea Soft Brown Sugar
- 1 egg or 1 tsp egg replacer + 2 tbls water
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 cup chocolate, chopped into small pieces
Preheat oven to 170°C and grease or line a tray with baking paper.
Beat butter, sugar, vanilla essence and egg until smooth (don’t over beat). Sift dry ingredients and stir into butter mix, then mix in the chocolate.
Roll heaped teaspoon sized balls of mixture and place on tray, press lightly with a fork – allow space for spreading. Bake for 8 minutes, remove and stand for 5 minutes before transferring to a wire rack to cool.
You can use milk, dark or white chocolate, or try a mix of dark and white chocolate.