Mix these in just two easy steps. They are the perfect pick me up on a rainy day, after school treat, yummy gift or just because you fancy something to dunk in your cup of tea. The mix of sugars makes these biscuits just the right side of chewy and if you pre weigh your ingredients they can be ready to eat within just 20 minutes.
If you are baking these with more than one little baker you can half the recipe and give them a set up each. Alternatively, if you have a nice big mixing bowl two or three pairs of hands should be able to join in nicely.
280g plain flour
1.5tsp corn flour
1 tsp baking powder
170g Stork or softened unsalted butter
150g soft brown sugar
100g caster sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
135g chocolate chips
Mixing bowl, mixing spoon, baking tray, cooling rack or chopping board.
1. Add flour. corn flour, baking powder and sugars and butter to a large mixing bowl. Use your fingers to rub everything together until the mixture is clumpy like sand or breadcrumbs.
If your little one is anxious about sticky hands make sure you have a damp tea towel or cloth near by for wiping, so they don't want to abandon ship too early.
2. Add the egg, egg yolk, vanilla extract and chocolate chips. Stir with a spoon to combine before getting your hands back in the bowl to squish and squash everything into a dough.
3. Tear chunks of dough, roll into golf-ball sized pieces and place on a baking tray.
NB. There's no need to flatten the cookies at this stage. They will spread naturally in the oven. If you squash them now you will end up with over-spread biscuits. Just give them a little space on the tray so they don't join up as they grow.
4. Bake at 180° for ten minutes. Cool on a wire rack or chopping board. Enjoy.