Breakfast club happens monthly in the office. A lovely morning where we all gather for coffee, scones and chats before the day begins. I like to use it as an opportunity to bake too. Although sweet treats generally wouldn’t be considered a part of breakfast, I choose not to think about this.
Up until this point, my contribution to breakfast club has been my chocolate biscuit cake. A firm favourite with family, friends and colleagues alike. However, on this occasion I decided to move away from the norm. I decided to bake cookies instead and I decided to try a new recipe. It was a success and therefore I am choosing to share with anyone who finds themselves on this page.
Hope you enjoy!
150g butter (not margarine)
100g soft brown sugar
60g caster sugar
1/2 tsp vanilla essence
150g self-raising flour
150g milk chocolate chunks
Melt the butter in a saucepan until bubbling and beginning to brown. Set aside to cool for 10 mins.
Add the cooled butter to the sugars and beat until combined.
Mix in the egg and vanilla essence.
Fold in the flour, followed by the chocolate.
Chill the dough in the fridge for 20 mins.
Line 2-3 baking trays with baking paper and preheat the oven to 180C.
Using a soup spoon as a measuring guide, place approx 8 dough balls on each baking tray – leave plenty of space as they will spread.
Bake for 12-15 mins in the preheated oven.
Allow the cookies to cool and firm up on the baking tray before moving to a wire rack to cool completely.