Inspired by Choclette on her Chocolate Log Blog, I thought I would try to adapt the recipe I often use for chocolate chip cookies. The original recipe has lots of sugar in and makes a very sweet biscuit. By cutting down the amount of sugar from 175g to 125g and using 100g wholemeal flour with 50g of plain flour, instead of the original 150g plain flour, it makes a much more interesting biscuit. It is still sweet, but not cloying and the wholemeal flour gives it a much more interesting texture. The bonus of course is that it also makes a healthier cookie and as I get asked at least once a week if we can make a batch of cookies this is a big bonus.
Makes about 12 large cookies
125g (5oz) butter
125g (5oz) light brown soft unrefined sugar
1 tsp vanilla extract
100g (4oz) wholemeal flour
50g (2oz) plain white flour
½ tsp baking powder
100g 70% cocoa chocolate, chopped into chunks
Melt the butter in a small saucepan over a gentle heat. Put the sugar into a bowl and pour the butter over and mix well. Add the egg and the vanilla extract and mix well. Fold in the flours and the baking powder. Add the chocolate and mix until combined. Place spoonfuls of the mixture onto baking sheets lined with baking parchment. Place in the preheated oven at 180°c (350°f, gas mark 4) for 8-10 minutes until golden. Leave on the tray for five minutes and then place onto a rack to cool.
These are very nice when they are still warm and the chocolate is still melted, but they are also very nice the next day.