- 380g (13oz) Self Raising Flour
- 225g (8oz) Caster Sugar
- 175g (6oz) Unsalted Butter
- 100g (4oz) Milk Choc Chips
- 100g (4oz) White Choc Chips
- 75g (3oz) 70+% Coco Dark Chocolate
- A few drops of Vanilla Extract
- 1/3 tsp Baking Powder
- 2 Large Eggs
Chop the butter up into lumps, also do this for the chocolate. Melt them together on a LOW setting in a microwave oven or in a pan on the hob, until they’re both liquid and mixed well.
Mix everything (Save for half of the flour) together, when everything is mixed well and the choc chips are evenly distributed, add the other half of the flour and continue to mix until you’re left with a smooth dough apart from the choc chips that is!
(Make sure the butter/chocolate isn’t too hot or your chocolate chips will melt when everything is mixed together!)
Place the mixture in the fridge for 20 minutes to half hour, and whilst the mixture is cooling, heat the oven to about 160 degrees centigrade.
Remove the dough from the bowl and divide into about 36 equal balls (I pat the thing out into a flat sausage shape and cut bits of mixture off, rolling into balls).
Put the balls about 5cm apart on (Non-stick) baking trays, I normally flatten the tops a litte, and bake in the preheated oven for about 11 minutes at 160 degrees centigrade.
NOTE: All ovens are slightly different, you may need to experiment with the right combination of heat and time to bake your cookies correctly – the times I use are for my electric fan oven!
The cookies will be done when they’re firmish to the touch and browning at the edges.
Remove from the tray and place on a wire rack to cool.
When cool, remove to an air tight container to keep the crunch inside 🙂