What do you need?
200g white chocolate
200g milk chocolate
200g softened unsalted butter
300g caster sugar
1 large egg
325g self-raising flour
Preheat your oven to 180C/350F/GM4 and line two baking trays with greaseproof paper.
Cut the white and milk chocolate into small pieces and set it aside whilst you make the dough. Cream together the butter and sugar in a large mixing bowl. Add the egg and mix again until you get a smooth mixture. Slowly add the flower and when you finally have a dough -it can take a while if you use your hands- add the chocolate chunks and mix those in as well.
Although the recipe said 10 cookies I was able to make 12. I just grabbed a big chunk of dough, made it into a ball and pressed it down on the baking tray. Of course I could've made the cookies even bigger, but I quite liked how they turned out. Also make sure there is enough space between the cookies, since you don't want one giant cookie!
Bake them in the oven for about 12 minutes. They will be soft and gooey when you take them out, but when they set and cool down you will get a perfect crispy and chewy cookie. I couldn't keep myself from not taking a bite when they got out of the oven -that homemade cookie smell is the best!- so I had a nibble while they were still warm and ooh my gosh: they are sooo good. They are the perfect fall treat with a nice cup of hot chocolate or chai tea. Can’t wait to try more recipes from the book! Maybe next time I will make a pumpkin spice treat? :)
Have you tried anything from Tanya Bakes?
Wow..Seems and looks delicious.Certainly a recipe I'd love to try out.
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