Ingredients

Method

• 250 g butter, softened
• 250 g white sugar
• 250 g brown sugar
• 375 g cake flour
• ½ t salt
• ½ t bicarbonate of soda
• 2 free-range eggs
• 1½ t vanilla extract
• 250 g Woolworths chocolate Chuckles, slightly crushed

Method

Ingredients

1. Preheat the oven to 150°C. Lightly spray a sheet of baking paper with nonstick cooking spray, then place onto a baking tray.

2. Cream the butter and sugar using a stand mixer.

3. Sift the flour, salt and bicarbonate of soda into a large bowl. Add the eggs, vanilla extract and the flour mixture to the butter-and-sugar mixture and mix well. Add the Chuckles and mix well by hand.

4. Roll the mixture into smallish balls and place, generously spaced, onto the baking tray. The balls will flatten and spread out when baked. You will probably need to bake them in two batches as there is a fair amount of cookie dough.

5. Bake for 16–18 minutes, removing from the oven while they are still pale golden and soft to the touch. These are not crispy cookies; you want them to be deliciously chewy on the inside. Allow to cool on a cooling rack, then store in an airtight container. Or devour immediately – do whatever makes you happy.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Bianca Strydom 
Food Assistant: Raymond Buitendag