We used to make these crunchy, gooey biscuits when we were kids, with my mum. They came out differently practically every time – sometimes the dough was too wet and the biscuits would spread out and come out as one giant biscuit (mmmmm!). Anyway, I totally understand why mum used to make these with us – they’re really quick to do, and taste delicious even if ingredients have been rather inaccurately measured…
I’ve changed the recipe a little bit to replace some of the white flour with wholemeal. I am coming to the conclusion that wholemeal flour really varies and some kinds seem to absorb far more liquid than others – so if your dough seems a bit dry, then add a few drops of milk – it should be a little bit sticky.
When it comes to flavouring ingredients you’re not limited to chocolate – 50g of chocolate chips plus 50g of raisins is really good, and a combination of nuts, cherries, cranberries or chopped apricots would be delicious too – just keep the quantities to round about 100g and you’ll be fine. If you want to stick with chocolate (and who doesn’t?) then you can vary the kind you use – 70% cocoa solids, white chocolate, orange flavoured chocolate would all make good variations.
150g soft dark brown sugar
100g plain wholemeal flour
100g plain white flour
100g of chocolate chips or chocolate bar cut into small pieces (or some other flavourings of your choice)
- Line 2 baking trays with baking parchment and preheat your oven to 180C / Gas 4.
- Put the butter and sugar into a mixer and beat until soft and fluffy (alternatively use a big bowl and an electric whisk).
- Add the egg to the bowl and beat in very thoroughly with your mixer or whisk.
- Stir in all the flour and your chosen flavouring ingredients and use a wooden spoon to mix it into a firm but sticky dough. If the dough is quite dry, use a couple of drops of milk to make it a bit more sticky.
- Break off lumps of the mix and roll it into balls a bit smaller than a golf ball.
- Place the balls, well spaced on your baking trays – I get 11-12 cookies on each tray.
- Bake in the oven for 12-15 minutes, checking after 7 minutes to swap over the trays to make sure the cookies bake evenly.
- When the cookies are golden brown in colour remove from the oven. Leave on the trays for a couple of minutes to cool and solidify a little, then transfer to a wire rack to finish cooling.
- Store in a air tight tin. The cookies will become a bit chewier with time!
Hope you enjoy these as much as we always have… Happy Baking!