What makes these cookies so good is brown sugar instead of white. It gives the biscuits a deeper more caramel-like flavour than the artificial flavour of white sugar. Double this recipe and freeze half for later, if you can. Makes 16
125g butter softened
1 1/4 cup brown sugar
1 tsp vanilla
1 egg, beaten
1 1/2 cups plain flour
1/2 tsp baking powder
1 1/2 cups chocolate chips
- Preheat oven to 180°C (350°F) and grease a baking tray (cookie sheet).
- Cream butter and sugar. Beat in vanilla and egg. Stir in sifted flour and baking powder until just combined. Stir through chocolate chips.
- (At this point you can form the mixture into a log and freeze for later. Just slice into 1 cm thick rounds and bake.)
- Place spoonfuls of mixture onto baking tray, allowing room for spreading. Cook for 15 – 20 minutes or until golden.
- Allow to cool.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.