Kersti
08-03-2009, 04:08 PM
Preparation Time 10 minutes
Cooking Time 20 minutes
Source - Taste.com.au
Measurements - australian measurements used
150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 3/4 cups plain flour
1/2 cup dark chocolate bits
1/2 cup milk chocolate bits
splash of milk
Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. If the mix is too dry you can add a splash of milk to help it to bind. I needed about 2Tb of milk the last time I made these. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.
Cooking Time 20 minutes
Source - Taste.com.au
Measurements - australian measurements used
150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 3/4 cups plain flour
1/2 cup dark chocolate bits
1/2 cup milk chocolate bits
splash of milk
Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. If the mix is too dry you can add a splash of milk to help it to bind. I needed about 2Tb of milk the last time I made these. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.