Wickedly Welsh Chocolate Chip Cookies
Wickedly Welsh Chocolate Chip Cookies
Ingredients:
- 225g unsalted butter, softened
- 150g caster sugar
- 200g light brown sugar
- 2 large eggs
- 2tsp vanilla extract
- 400g plain flour
- 1tsp bicarbonate of soda
- 1tsp salt
- 300g Wickedly Welsh Chocolate, chopped into chunks (any bar of your choice)
Instructions:
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, caster sugar and light brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes using an electric hand mixer or stand mixer.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix well.
- In a separate bowl, whisk together the plain flour, bicarbonate of soda and salt.
- Gradually add the dry ingredients to the butter and sugar mixture, mixing on a low speed until just combined. Be careful not to overmix.
- Fold in the chopped Wickedly Welsh Chocolate chunks, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or a small ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, leaving roughly 5cm between each cookie to allow for spreading while baking.
- Bake in the pre-heated oven for 10-12 minutes, or until the edges are golden brown but the centres are still soft. They will continue to cook slightly on the baking sheets once removed from the oven.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve your cookies with a glass of cold milk or a nice cup of tea and enjoy the delightful taste of Wickedly Welsh Chocolate!