Ingredients
pieces
- 125 gram butter
- 75 gram light brown sugar
- 75 gram white sugar
- 2 eggs (room temperature)
- 1 tsp baking soda
- 175 gram self-raising flour
- 150 gram chocolate chips (eg. half dark and half milk)
- 50 gram mini marshmallows
Equipment
- Saucepan
- Hand mixer
- Baking sheet
- Parchment paper
- Ice-cream scoop
- Cooking ring or cookie cutter
INSTRUCTIONS (how to make this recipe):
- Take a heavy-bottomed saucepan and put the butter in, melt the butter and let it colour, stirring gently from time to time.
- Do this until the butter is light brown and starts to smell nice (like nuts). Place the butter in the bowl of a food processor and leave to cool to room temperature.
- Add the sugar and whisk for a few minutes until the butter and sugars are light and fluffy.
- Add the eggs and mix well, then add the baking soda and flour.
- Add the chocolate chips and marshmallows and mix into the cookie dough with a spatula. Put the dough in the fridge for an hour to set.
- Meanwhile, preheat the oven to 195 degrees Celsius / 385 Fahrenheit top and bottom heat.
- Using an ice-cream scoop or spoon, scoop balls of cookie dough onto a baking sheet lined with parchment paper, leaving plenty of space between each cookie - bake in sections if necessary.
- Bake in the oven for about 10 minutes until golden brown. The biscuits may sprout, but don't worry: if they have spread a little, take a cooking ring or cookie cutter and use it to push the biscuits back into shape just after baking. Enjoy!
Nutrition information per portion
Calories: 261kcal | Carbohydrates: 34g | Proteins: 3g | Fats: 13g | Saturated fats: 8g
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