Recipe : Maryland Chocolate Chip Cookies

These delicate cookies are quickly and easily made and taste distinctly better than any shop-bought version. Using ready-toasted chopped hazelnuts can save even more time. 

Ingredients:
4oz / 110g Dark Chocolate Chips - good quality
1 Vanilla Pod
4oz / 110g Soft Butter - good quality (I use either Tatura or Anchor)
4oz / 110g Light Soft Brown Sugar
1 Medium Egg
2oz / 50g Toasted Hazelnuts - chopped
3oz / 75g Plain Wholemeal Flour

Method:
- Pre-heat oven to 175 degrees Celsius.
- Line 2 baking trays with parchment paper.

1. Begin by splitting the vanilla pod lengthways and, using the end of a teaspoon or a small sharp knife, scoop out the seeds.

2. Put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

3. Beat in the egg and vanilla seeds before adding the remaining ingredients, then stir until thoroughly mixed.

4. Take spoonfuls of the dough, sufficient to form small rounds about the size of a walnut, then arrange them, well spaced out on the baking trays. (You will find it easier to bake one batch at a time).

5. Bake for 10 minutes or until the cookies turn golden color and feel firm in the centre when slightly pressed. Once baked, remove from baking sheets with a palette knife. Cool them on a wire rack and when cold, store in an airtight container.

* Makes about 60 small cookies or 30 big cookies.
** The dough will spread out quite a bit while baking.

Double Chocolate Crips

Made this little number for my girls during Valentines' Day... As a token of appreciation for playing a special part in my life..

Prep: 15 mins
Bake: 10 - 12 minutes per batch
Yield: 4 dozen

250 grams Butter
1 3/4 cups Caster Sugar
2 Eggs
4 ounces Unsweetened Chocolate - melted & cooled
2 teaspoons Vanilla Essence
2 1/4 cups Plain Flour
1 teaspoon Sodium Bicarbonate or Baking Soda
1 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1 cup Semisweet Chocolate Chips
1 cup Chopped Pecans or any other nuts of choice

1. In a large mixing bowl, cream butter and sugar till light and fluffy.

2. Add eggs, one at a time, beating well after each addition.

3. Beat in chocolate and vanilla.

4. Combine and sift the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture.

5. Stir in chocolate chips and pecans.

6. Drop by tablespoonfuls (small portions) 2 inches apart onto greased baking sheets.

7. Bake at 175 degrees Celsius for 10-12 minutes or until tops are cracked.

8. Remove to wire racks to cool.

Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. They'll surely satisfy a sweet tooth. They taste better the next day.

Mum wants to try them again but with white chocolate bits and macadamia nuts.