Candy Chocolate Cookies
|Butter||4 Ounce, softened (125 Gram)|
|Brown sugar||3 1⁄2 Ounce (100 Gram)|
|Castor sugar||4 Ounce (125 Gram)|
|Vanilla essence||1 Teaspoon|
|Egg||1 , beaten|
|Flour||5 Ounce (1 1/4 Cups Or 155 Gram)|
|Cocoa powder||1 Ounce (1/4 Cup Or 30 Gram)|
|Soda bicarbonate||1 Teaspoon|
|Candy chocolates||4 Ounce (125 Gram)|
|Chopped almonds||2 1⁄2 Ounce (75 Gram)|
1. Place butter, brown sugar, caster sugar and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in egg.
2. Sift together flour, cocoa powder and bicarbonate of soda. Add flour mixture, candy-coated chocolates and almonds to butter mixture and mix well to combine. Cover with plastic food wrap and refrigerate for 30 minutes or until mixture is firm.
3. Drop tablespoons of mixture onto lightly greased baking trays and bake at 160°C/325°F/Gas 3 for 8-10 minutes or until cookies are firm. Stand on trays for 3 minutes before transferring to wire racks to cool.