These soft chewy cookies are a firm favourite in our house, so much so that a batch of 60 small cookies is unlikely to last the week. I recently shared a random photo of a batch cooling on wire racks with Stork (@bakewithstork) on twitter as part of their #storkpassiton monthly draw. Last month the prize was a Kenwood stand mixer and amazingly I won it!! It arrived this week and is gorgeous so I thought I would share the recipe for my cookies. Why not have a go at making some then share a photo with them using the #storkpassiton hashtag and see if you’re lucky too.
200g Light muscavado sugar
150g Castor sugar
2 Large eggs (beaten)
1 tsp Vanilla extract
400g Plain flour
1/2 tsp Salt
2 and a half tsp Bicarbonate of soda
100g Dark chocolate chips / chopped chocolate
100g Smarties or other candy coated chocolate beans either full size or mini.
- Preheat the oven to 170c.
- Cream the margarine and sugar in a freetsanding mixer.
- Add the vanilla extract to the beaten eggs then add little by little to the buttercream mixture.1
- In a separate bowl mix together the flour, salt and bicarbonate of soda.
- Gradually add the dry ingredients while mixing on a slow speed.
- Stir in the chocolate chips and smarties.
- Grease 2 – 4 baking trays (depending on how many shelves you have in your oven) and place small balls of the biscuit mixture on the trays – I tend to fit 9 to 12 balls per tray depending on the shape.
- Bake for 8 – 10 minutes, the cookies will spread while they bake and should still be chewy once they have cooled.