Chocolate chip cookies. I’ve never met anyone who doesn’t like them, although I’m sure there’s someone out there who’d turn one down.
The rest of us are often divided; some are fans of the traditional condensed milk version, some like to add dried fruit, some like them dense and crumbly, while others like them crunchy. Me? I’m in the chewy centre camp, which sees me gravitate towards recipes using brown sugar.
These cookies are a bit of fun for kids – to make and to eat. The little pops of colour look great, and the different textures are quite delightful.
Best enjoyed warm, just out of the oven, but if you manage to be restrained, they’ll last about one week in an airtight container.
Chocolate Candy Cookies – makes roughly 18 cookies
120g butter, softened
165g brown sugar
1 T golden syrup
1/2 t vanilla essence
1 egg, lightly beaten
210g plain flour
1/2 t baking powder
60g chocolate melts (I used dark melts)
60g candy-coated chocolates (like M&Ms or Smarties, or proper baking ones – or, replace with 60g of milk or white chocolate chips)
Preheat oven to 170degC. Line two baking trays with baking paper.
Cream butter and sugar until light and fluffy. Add golden syrup, vanilla and egg, and mix well.
Sift together flour and baking powder; add to creamed mixture and mix well. Add chocolate melts and candies and mix.
Roll mixture into balls a little smaller than the size of a golf ball; flatten slightly in your hands before placing on the trays. Leave plenty of room for the cookies to spread – they’ll double in width.
Bake for 10 minutes, then swap the trays around; bake a further 10 minutes, or until the cookies are nicely golden (the top tray is likely to brown quicker, so you may wish to remove them earlier).
Leave to cool on the trays for five minutes before transferring to a wire rack.
Fun with Food
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