Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 12 pcs
Unable to load
Difficulty level: 2 out of 4
9 Ingredients
- 250grams bread, leftover, torn into small pieces
- 150grams Woolworths unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup caster sugar
- 2 Woolworths free range eggs
- 2tablespoons plain flour
- 1/2teaspoons bicarbonate of soda
- 180grams block dark chocolate, roughly chopped
- 1/2teaspoons sea salt flakes
Description
These gooey-centered choc chip cookies are made with brown sugar, dark chocolate and sea salt. They won't last long before they're eaten up.
Instruction tip
Tip :Keep baked cookies in an airtight container for up to 3 days. Cookie dough balls can be stored in an airtight container in the fridge for up to 2 days, or frozen for up to 2 weeks. Bake from frozen for
15 minutes.
Method
Step 1 of 4
Place bread in a food processor and process until fine crumbs form.
Step 2 of 4
Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well between each addition. Add breadcrumbs, flour and bicarbonate of soda, then mix well to combine. Fold in chocolate and salt flakes. Refrigerate for 20 minutes or until mixture is firm.
Step 3 of 4
Meanwhile, preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
Step 4 of 4
Roll 2 tablespoonfuls of dough into balls and place 4cm apart on trays. Flatten slightly. Bake for 13 minutes or until golden and puffed. Stand cookies on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.