Now if I do say so myself, these may just be the most delicious, easiest, moreish cookies I have ever baked & scoffed down while already thinking about devouring another. Be warned these cookies are dangerously tempting and leave you wanting more and more and more! Corey and I made these cookies for the first time last weekend after watching the gorgeous Tanya Burr's Video. We used her original recipe with milk and white chocolate which had our eyes popping out of our sockets over how mouth-watering delicious these tasted, being so simple and quick. These are defiantly at their tastiest whilst still warm with the chocolate melted and oozing as you take each bite. These were to good not to share and maybe an excuse to make more...This time around though I swapped the milk chocolate for a cookies and cream chocolate which was divine! This recipe would work with any kind of chocolate that tickles your fancy. I can not wait to experiment more, I think dark chocolate will be the next to tick of the list.
You will need:
300g Caster Suger
200g Butter (Room Temp)
Egg
350g Self raising flour
200g White chocolate
200g Cookies & Cream Chocolate
1. Pre Heat oven to 200 degrees C
2. Beat Butter and Sugar together on a medium speed until combined in a fluffy texture
3. Add the egg to the mixture and continue beating
4. Gradually pour in flour beating in between until you have left with a dough like consistency
5. Break up the chocolate into single squares and add to mixture
6. Use your hands to mix the chocolate throughout the dough
7. Roll into small balls and spread evenly on lined baking trays
8. Bake in the oven for 10 minutes and allow to cool for 5-10 minutes before eating
This should make approx. 18 cookies.
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