Chocolate chip thins.

These crispy chocolate chip biscuits are melt in the mouth, thin and crumbly.

Really quick to make, they’re great as a light delight with a cup of tea!

If you want to have thicker cookie type biscuits, chill the dough well before cooking and add 40 – 50g more flour.

Vary the recipe by adding nuts, rasins, cherries dired apricots, ginger… … experiment.

Makes around 20.

150 g plain flour

Half a teaspoon bicarbonate of soda

Half a teaspoon of salt

110g slightly soft butter – if the butter is very soft, you will get very thin cookies, as I did… if you don’t want such thin cookies, see note above.

170g total of white and light brown sugar mixed together

Half a teaspoon of vanilla extract

I egg

100g nuts, if wanted

170g chocolate chips

x2 baking sheets lined with baking parchment

Preheat the oven to 190c / no5 and set the racks to the upper and middle of the oven space.

Stir flour, salt and bicarbonate of soda.

Combine butter, sugars and vanilla and beat with an electric paddle until just combined.  Add eggs, one at a time, beating in between.  Gently beat in flour mixture.

Very gently beat in nuts and chocolate.

Place mounds of dough onto the prepared baking sheets, about 7.5cm apart from each other.

Bake in the pre-heated oven for about 12 – 14 minutes.

Cool slightly on baking tin, then transfer to wire racks to cool completely.

Keep in an airtight container.


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