My first trial recipe is from The Australian Women's Weekly Macaroons & Biscuits book.
What you will need:
250g Butter, softened
1 tsp Vanilla Extract
¾ Cup Caster Sugar
¾ Cup Brown Sugar, firmly packed
2¼ Cups Plain Flour
1 tsp Bicarbonate of Soda (Baking Soda)
375g Chocolate Melts (dark, milk or white)
Beat the butter, extract, sugars and egg in a bowl with an electric mixer until fluffy. I used my handheld electric mixers for this on high speed. For me, it was hard to determine when the batter was fluffy, so I tested it between my finger tips to see if the sugar had dissolved and when it had, that was fluffy enough for me.
Add the flour and bicarb soda, in two batches, and combine with the butter mixture. Again I used my handheld electric mixer for this on high speed and for those bits of flour that didn't combine thoroughly, I used my hands to mix in it. Stir in the chocolate with a wooden spoon or spatula.
Roll tablespoons of batter into balls an place approximately 5cm away from each other on the trays. Bake for about 15 minutes (careful not to overcook, check at 10 minutes to ensure they are golden brown, not dark brown).
|Chocolate added to batter|
|Ready for the oven|
Add the extract chocolate to the tops for that decorative touch mentioned here. Cool on the trays. And serve (with milk in my case).
|Cookies and milk|