Crisp on the outside and deliciously chewy on the inside, these cookies are made even better with little bursts of chocolate in every bite. Maltesers in biscuit form. Comfort food exemplified.
100ggolden caster sugar(I used homemade vanilla sugar)
⅛tspsea or rock salt
1large egg
½tspvanilla extract
225gflour(half wholemeal spelt, half white)
1tspbaking powder
80gmalted drink(I used Horlicks)
50gmilk chocolate chips
Instructions
Cream the butter and sugar together until light in colour and fluffy in texture.
150 g unsalted butter, 100 g golden caster sugar
Add the salt and cream a bit more.
⅛ tsp sea or rock salt
Beat in the egg and vanilla extract until well combined.
1 large egg
Sift in the flour, baking powder and Horlicks.
225 g flour, 1 tsp baking powder, 80 g malted drink
Stir until it's all incorporated, then add the chocolate chips. Stir until just combined.
50 g milk chocolate chips
Cover the bowl with a clean cloth and place in the fridge or a cool place to firm up for thirty minutes.
Meanwhile, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
For small biscuits, form the dough into large walnut sized balls. I get 26. For larger ones, form them into ping pong sized balls. I use a small ice cream scoop and get 18. Place on a baking tray well apart from each other. They will spread.
Flatten the cookie dough balls slightly, then bake small ones for 12 minutes and large ones for 14 minutes. They're done when they're risen slightly and golden all over.
Leave to cool for a couple of minutes, then remove onto a wire rack to cool completely.
Notes
I use a bowl, wooden spoon and a bit of elbow grease to make these cookies. However, you can use electric beaters or in a stand mixer instead if you prefer.If using vanilla sugar, omit the vanilla extract.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.