Makes approximately 25-30 cookies
Ingredients 10 tablespoons (or ½ cup and 2 tablespoons) butter or margarine, softened (Kel likes to substitute half of the butter with natural peanut butter) 1 cup sugar A large egg 1 teaspoon vanilla extract 1 cup plain flour 6 tablespoons cocoa (Kel uses cacao) ½ teaspoon baking soda ½ teaspoon sea salt flakes 1 cup chocolate chips 1 Mars Bar, chopped
Instructions Preheat oven to 180 degrees Celsius. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and vanilla, then beat well. Combine flour, cocoa (or cacao), baking soda and half of the salt; gradually blend into the creamed mixture. Stir in the chocolate chips and Mars Bar pieces. Drop tablespoon-sized amounts of the mixture onto a cookie sheet (Kel suggests lining it with baking paper). Bake for 8 to 9 minutes. (“Do not over-bake! The cookies should be soft,” says Kel. “They’ll puff up while baking and flatten while cooling.”) Cool slightly; remove from cookie sheet onto wire rack. Sprinkle with remaining sea salt flakes.
Tip: Cool completely before storing.
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This article first appeared in the October/November 2019 issue of Expat Living magazine. Subscribe now so you never miss an issue.
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