A simple recipe for chocolate drops, now called choc chip cookies. It's from my first cookbook and is meant to be easy enough for young children to make.
2ozdark chocolate dropsor chopped chocolate (I used 72%)
Instructions
Cream the butter together with the sugar until light and fluffy.
2 oz unsalted butter, 2 oz golden caster sugar
Beat in the egg and vanilla extract until combined.
1 medium egg, ¼ tsp vanilla extract
Sift in the flour and salt, then stir until just combined.
3 oz wholemeal spelt flour, 1 pinch sea salt
Stir in the chocolate drops.
2 oz dark chocolate drops
Spoon heaped teaspoonfuls onto a line baking tray to make 12 mounds
Bake at 180℃ (350℉, Gas 4) for 12 minutes until brown around the edges and golden on top.
Notes
For smaller crunchier cookies, make 16 smaller mounds rather than 12.Adapted from My learn to cook book by Ursula Sedgwick.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.