Biscuits & BROWNIES

These two classic recipes get a mouth-watering makeover - you choose the delicious flavour combos

Basic chocolate chip cookies

MAKES 44

PREP + COOK TIME 30 MINS 

There’s nothing better than freshly baked cookies, especially if they’re oozing chocolate. These home-made beauties are easy and plentiful to make, and so much nicer than store-bought.

• 250g butter, chopped, softened
• 1 teaspoon vanilla extract
• ¾ cup (165g) caster sugar
• ¾ cup (165g) firmly packed  brown sugar
• 1 egg 
• 2 ¼ cups (335g) plain flour
• 1 teaspoon baking soda
• 375g dark chocolate (45%), broken into rectangles

1 Preheat oven to 180°C/160°C fan. Grease three oven trays. Line with baking paper.

2 Beat butter, vanilla, sugars and egg with an electric mixer until combined. Stir in combined sifted flour and baking soda in two batches until just combined. Reserve 140g of the chocolate, then stir remaining chocolate into dough. (If making the gluten-free or egg-free versions overleaf, refrigerate dough for 30 minutes to firm.)

3 Roll mixture into 20 golf ballsized balls or 24 balls if making the gluten-free version. Place 5cm apart on trays. Freeze for 15 minutes.

4 Bake for 12 minutes (or 14 minutes if making the gluten free version). Push reserved chocolate equally into cookies. Return to oven, baking for a further 2 minutes or until golden and a biscuit can be pushed without breaking. Cool on trays.

Store

Chocolate chip cookies will keep in an airtight container for up to 1 week. Baked or unbaked cookies are suitable to freeze.

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