These cookies are really delicious and even better when they dunked into milk. They chewy inside and really crunchy on the outside.
The recipe have nuts in it, but I baked mine without the nuts. Both methods are a huge hit in my house and I’m sure your family will love you for baking them.
2½ Cups all-purpose flour
1tsp Baking soda
1 Cup softened butter
¾ Cup light brown sugar
1 Cup castor sugar
1tsp Vanilla extract
2 Large eggs
2 Cups chopped bittersweet chocolate
1 Cup chopped pecan nuts (optional)
Preheat the oven 180°C.
Combine the flour, baking soda and salt. In another bowl, mix the brown and castor sugar into the butter. Add one egg at a time, beating well after each addition. Add the vanilla extract.
Add the wet ingredients into the flour. Mix well. Stir in the chocolate and nuts. Refrigerate for an hour. This makes the dough easier to work with.
I measured my cookies with an ice cream scoop, then rolled them into balls. Place them onto a baking tray lined with baking paper.
Bake for 12 minutes. They will spread, so give them space between. I got 24 decent size cookies.
Remove the trays from the oven and leave to stand for 2 minutes. Place on a wire rack to cool completely.
HINT: Add a slice of bread into the same container you put your biscuits. This will keep your biscuits crunchy longer.