Make sure you always use the same basic recipe to make biscuits that are guaranteed to be safe. You can make chocolate chip cookies or modify the recipe to include nuts, fruits, or other sweets.
Vitamin per serving Nutrient Unit
kcal:243
fats:12g
saturates:7g
carbs:29g
sugars:18g
fibre:1g
protein:4g
salt:0.35g
Preparation time and cooking time
Prep: 25 minutes
Prepare dinner:10 minutes – 15 minutes
Components
Softened 250g
Chop chocolate into chunks or choose 400g of your favourite kind to dip in.
Methodology
STEP 1
In a large bowl, beat the butter with the sugar and a pinch of salt. Beat in the eggs one at a time. The flour and cocoa will be sifted over and beaten into the butter mixture. Finally, fold in the chocolate chips. The mixture can be prepared up to 2 days in advance and frozen or chilled for up to a month. It may also be used right away.
STEP 2
Heat oven to 190C/170C Fan/gasoline 5 Place 2 tablespoons of the mixture per cookie on parchment-lined baking sheets if it is at room temperature. You can also roll the mixture into 40g balls if it’s cold from the fridge. You can freeze the balls and bake them from frozen. However, they will need a few minutes more. Bake for 12-15 mins until the biscuits are a bit crusty and have spread out. Leave to cool slightly and enjoy the warmth, or leave to fully chill and eat cold. The biscuits can be kept in the tin for three days.
STEP 3
The biscuits can be dipped into chocolate as an optional extra. You can do this by melting your chocolate of choice in a microwave or a bowl placed over simmering water. Let the chocolate cool a bit, then dip one half of each biscuit into it. Place them on a parchment-lined tray and let them set. The dipped cookies will keep for up to three days in a tin, or a lidded plastic container.
