These cookies from Miranda Gore Browne make for a great treat with a cup of tea, and if you can put a few to one side, they make a great present to leave on a neighbour’s doorstep, too.
- 180g butter, softened
- 100g light brown soft sugar
- 100g caster sugar
- 1 tsp of vanilla extract or bean paste
- 2 egg yolks
- 220g plain flour
- 1/2 tsp of salt
- 1 tsp of bicarbonate of soda
- 200g dark, white or milk chocolate cut into chunks (or use chocolate chips)
- 50g fresh or frozen summer berries
- Preheat the oven to 180 degrees and line a flat baking tray with non-stick baking paper.
- Cream together the butter, sugar and vanilla. Add the egg yolks and cream again, until just combined.
- Sieve in the flour, salt and bicarbonate of soda, add the chocolate chips and mix gently.
- Gently fold in the frozen berries.
- Spoon onto the lined baking tray, I use a small ice cream scoop or tablespoon measure so they are all the same size.
- Put into the fridge to chill for at least four hours, or pop into the freezer if you have room.
- Then put the tray of biscuits into bake for about 10-12 minutes. They will still be slightly soft, but will carry on cooking as they cool. Bake for another couple of minutes if you prefer crisper biscuits.
- Leave to cool on the tray before eating, they harden as they cool and will collapse if you try to lift them off when they are still warm.
- These are also great sandwiched with ice cream for pudding.