Ingredients
Equipment
Method
- Melt the butter gently in the microwave, then pour it into a mixing bowl and add the sugar. Beat until light and fluffy.
- Add the egg and vanilla essence to the mixture and mix until smooth.
- In another bowl, sift flour and yeast together, then slowly incorporate into the wet mixture.
- Chop the chocolate into small chunks and gently fold into the dough.
- Chill the dough for 15 minutes. Scoop out about 30 grams of dough per cookie, roll into a ball, and flatten slightly. Place on a lined baking tray.
- Bake in a preheated oven at 180°C (350°F) for 10–12 minutes until edges are golden and centers look soft.
Nutrition
Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 7gVitamin A: 5IUCalcium: 2mgIron: 5mg
Notes
For a dairy-free option, substitute butter with margarine or coconut oil. Brown sugar can replace white sugar for a deeper flavor. For a vegan version, use a flaxseed egg instead of a regular egg. These cookies store well in an airtight container at room temperature for up to 5 days. To add a salty touch, sprinkle a pinch of sea salt on top after baking. Enjoy with a glass of milk or hot cocoa!
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