chocolate chip

Choc Chip Cookies

Choco Leibniz Chocolate Chip Cookies

Makes 15 to 18 Cookies – 15 Minutes Preparation – 2 Hours Refrigeration - 15 Minutes Cooking 


120g salted butter, softened
75g light brown sugar
75g granulated sugar
½ tsp vanilla extract
1 egg
240g plain flour
½ tsp bicarbonate of soda
170g CHOCO LEIBNIZ Dark biscuits, roughly chopped
Pinch or two of sea salt


  1. Using a wooden spoon or a food mixer, beat together the butter and sugars until just combined. Add the vanilla extract, then the egg and beat again.
  2. Sift together the flour and bicarbonate of soda, then use a spoon to add the flour to the butter mixture, stirring spoon by spoon until it comes together into a dough. Fold in the CHOCO LEIBNIZ pieces, then chill the dough in the fridge for two hours.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4. Line two baking trays with greaseproof paper. Divide the cookie dough into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes until golden, but not browned.
  4. Sprinkle lightly with sea salt and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely.

For more information on where to buy the ingredients for the CHOCO LEIBNIZ chocolate chip cookie recipe click here

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