Two-Tone Choc Chip Cookies

These tasty little morsels don’t really need an introduction singing their praises.

They’re easy-peasy lemon-squeezy chocolate chip cookies that don’t contain a ridiculously-small amount of condensed milk which then requires you to contemplate what you can make with the rest when really you know the only satisfactory conclusion is to eat the rest of the tin with a spoon and then you spend the rest of the day feeling like there’s a revolution being staged in your belly….’nuff said.

Two-Tone Choc Chip Cookies – makes approximately 40 biscuits

125g butter, softened
1 1/2c soft brown sugar
2t vanilla essence
2 eggs, lightly beaten
2 1/2c plain flour
1t baking soda
150g dark choc bits*
150g white choc bits*

Preheat oven to 180degC. Brush two oven trays with melted butter, and line with baking paper.

Using electric beaters, beat butter, sugar and vanilla essence in a small bowl until light and creamy. Add eggs gradually, beating well after each addition. Transfer to a large bowl.

Using a metal spoon, fold sifted flour, soda and choc bits into the creamed mixture; mix until smooth.

Drop level tablespoons of mixture onto the prepared trays, allowing for spreading; flatten mixture slightly.

Bake 12-15 minutes** or until lightly browned and cooked through.

*In this instance, I roughly chopped up large melts, as I like a chunky choc chip cookie. Chopped block chocolate would be really tasty too.

**I bake mine for 12 minutes and they come out with a slightly chewy centre, which I loooove.

These keep in an airtight container for up to two weeks, but also freeze really well.

Recipe: Family Circle “Crazy for Chocolate”

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