Always good, chocolate cookies and a cup of tea.
This recipe makes about 30 large cookies.
Ingredients:
225 gr. butter, room temperature
250 gr. light caster sugar
2 eggs
1/2 tsp vanilla extract
400 grams of flour
1/2 tsp salt
2 1/2 tsp baking soda
225 g chocolate (extra pure, coarsely chopped)
Note: If you have it, use the container of solid chocolate. Take some extra of this to put on the dough so that you can see the chocolate sitting extra nicely on the cookie after baking.
Preparation:
Preheat your oven to 150°C.
Mix the butter and sugar together in a bowl until a pale creamy mass forms. Add the eggs 1 by 1 and mix until the egg is briefly incorporated. Also scrape the edges well in between. Beat in the vanilla extract on a low setting.
Add flour, salt and baking soda and continue mixing until everything is well combined. Fold in the chocolate by hand until the chocolate is well mixed.
Spoon mounds of dough onto a baking paper-lined plate. Make sure you leave enough space between the piles because they spread quite a bit and you don’t want it to become a large cake.
Note: If you have the container of solid chocolate, insert a few extra pieces of chocolate into each mound of dough.
Bake the cookies in the oven for 10 minutes until they are flat and starting to brown around the edges. Let them cool briefly on the tray and then place them on a rack until they have cooled completely. I like them soft and chewy, but if you want hard, brittle cookies, leave them in the oven a little longer.
Enjoy your meal.
