Earlier today I fancied doing a bit of baking. I made banana bread earlier in the week, which is usually my go-to, so I decided to whip up a batch of my favourite buttery cookies using up the pack of kinder chocolate that was sitting in the fridge. Unsurprisingly they were a hit! Who doesn’t love kinder chocolate?!
- 400g/12oz self-raising flour
- 110g/4oz soft brown sugar
- 110g/4oz caster sugar
- 220g/8oz butter
- 200g/3.5oz Kind chocolate
- 1tsp vanilla extract
- 1 large egg
- Pre-heat the oven to 180C/gas 4
- Cream together the butter and both types of sugar in a bowl.
- Add in the vanilla extract, egg and flour and mix well.
- Chop the chocolate into small pieces and add to the mix.
- Using your hands form the dough into a ball.
- Wrap the dough in clingfilm and leave to rest in the fridge for 45 minutes, this will stop them from spreading out as much when they cook.
- Using a table spoon or ice cream scoop roll the dough into balls and arrange on liked baking trays, I usually stick to 6 per tray
- Lightly press the cookies down, but not too much as they will spread out as they cook.
- Bake for 12-15 minutes until golden brown.
- Leave to cool on the baking tray for 10 minutes then transfer to a cooling rack.
Obviously you can use any chocolate you like for this recipe, but I love kinder chocolate. It’s a nice alternative from milk or white chocolate. These cookies would also look great with melted kinder chocolate drizzled over them.
I’m off to have another with a cup of tea now!