Wonderful biscuits, wonder how I lived without these, wondering how they can be really great with so little sugar, flour and butter, wonder if I could make them everyday, wonder if there will be any left for tomorrow ….
Deliciously light chocolate chip cookies with a meringue like crust, perfect with a cuppa!
What more can I ask for : low-fat, low(er) calorie and delicious!
Baked for 10 mins, they are chewy, baked for 15 and they are crispy.
Ingredients: makes about 25 cookies
1 egg white
100g caster sugar (1/2 cup)
35g butter, melted
1 sachet of vanilla sugar
60g of whole-wheat flour (1/2 cup)
60g of plain flour (1/2 cup)
pinch of salt
1/2 tsp baking powder
70g chocolate bits (chocolate chips or chopped chocolate)
How to: Use a fork to whisk the egg white in a bowl until moussy, add the sugars and the melted butter and whisk again until everything is well blended.
In another bowl, stir the flours, chocolate, salt and baking powder together.
Add the dry flour mix to the sugar/egg mix mixing with a fork after each addition. When all the flour has been added, use your hands to form a ball of cookie dough.
Tear off small bits and make little balls, place the balls on a baking tray and flatten slightly with the back of a fork.
Bake at 180°c for 10 mins (soft cookies) or up to 15 mins (crunchy cookies). After 10 mins the cookies are still pretty pale and soft, but leave them on the baking tray for a few minutes before transferring to a cooling rack and they’ll firm up.
These can be stored in an airtight tin for a week, but it’s soooo hard to eat just one and they are so speedy to make that the chances of keeping them are very small!