Maya Gold Chocolate Chip Cookies
INGREDIENTS
- 100g/bar Green & Black's Maya Gold Chocolate
- 125g/4½oz unsalted butter/margarine
- 100g/3½oz granulated sugar
- 75g/2½oz soft brown sugar
- 1 free-range egg
- 2 tsp vanilla extract
- 150g/5¼oz plain flour
- ½ tsp baking powder
- a pinch of salt
DIRECTIONS
- Heat the oven to 190C/375F/Gas 5. Chop the chocolate thouroughly and set aside - make sure you save all the tiny crumbs as wella s the bigger irregular chunks.
- Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
- Add the egg and the vanilla and beat until well blended.
- Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
- Drop heaped dessertspoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them.
- bake for 8-10 minutes, until the cookies are just turning golden brown.
- Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
- These cookies are good warm or cold.
RECIPE BACKSTORY
Maya Gold chocolate is very dark plain chocolate flavoured with orange and spices. It makes a wonderfully aromatic cookie quitedifferent from your average chocolate chip! If you can't get Maya Gold where you are. I strongly suggest bribery of anyone you know in the UK to send you some. It's truly divine.
No photo as they all disappeared before I got my camera out!