Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 31

An old favourite! These are great in a lunch box – often I slip these in for a Friday treat. If the children smell these cooking at home they always hang around – no doubt about it, these are at their best when they are cooling and the chocolate is all gooey!

300g/12oz good-quality milk chocolate

200g/8oz softened unsalted butter

100g/4oz caster sugar

150g/6oz soft light brown sugar

2 eggs, beaten

300g/12oz plain flour

1 tsp vanilla essence

1 tsp bicarbonate of soda

Makes: 40 cookies

Prep time: 15 minutes

Cooking time: 10–15 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 Lightly grease a baking sheet.

3 Firstly, break the chocolate into small chunks, then place into a plastic bag and hammer with a rolling pin to make smaller. Watch your fingers!

4 Beat together the butter and the sugars in a large mixing bowl until light in colour and smooth. Beat in the eggs, stirring through. Add the flour, vanilla essence and bicarbonate of soda, and stir in the chocolate chunks.

5 Spoon mounds of the mixture onto your greased baking sheet, ensuring you leave space around each mound, as they will spread.

6 Bake for 10–15 minutes until golden brown. They will continue to set while cooling, so be careful not to over cook. Once removed from the oven allow 10 minutes to set then place onto a wire cooling rack.