Crisp Choco Cookie thins
Buttery crumbs, laced with chocolate…want more, read on…
Time 0:45-50 approx
150g salted butter (softened please)
1.5 Tbsp oil (I used peanut)
1 cup caster sugar
1 large egg,
3/4 cup plain flour
1/4 Tsp of baking powder
1 Tbsp Cocoa powder
1 cup of mixed Choccy bits, white choc buttons, dark choc chips! Go wild!!!
Baking trays, Greaseproof paper, large mixing bowl, cling wrap,
Combine butter and sugar in large bowl,
Cream together until light and fluffy
Combine egg and oil with the mixture until it becomes smooth and silky, like so
Finally add the flour, baking powder, cocoa and all the bits of chocolatey goodness (yum!)
Combine to make a light sticky dough (these will be drop cookies so the texture will be buttery and crisp in the end)
Cover bowl with cling film and leave to rest in the bottom shelf of fridge for 30mins. Preheat the oven to 180C or (350F) You can prepare the cookie trays and greaseproof paper too at this stage. Also get a couple of teaspoons handy at the ready for the drop mixture.
When the dough has rested sufficiently, drop a spoonful of the mixture onto the tray at intervals, allow room for them to spread out, (because) this recipe will make some monsters (ie sizes)
Bake for 8-10 minutes, making sure to alternate the trays every few minutes to get even colour on all your trays. They will be super soft when you first remove them so (very gently) transfer to a wire rack and rest for 10 more minutes if you can.
Finally, get an ice cold glass of milk and prepare to devour…