Sloane's Chocolate Cookies
|100g||Sloane's Rich Dark chocolate beads|
|100g||dried cranberries and/or ginger|
|half teaspoon||bicarbonate of soda|
|one teaspoon||vanilla bean paste|
Preheat the oven to 180 degrees and line 2 baking trays.
Cream the butter and sugars until pale and fluffy.
Add in the egg and vanilla bean paste.
Sift in the flour and bicarbonate of soda.
Stir in the Sloane's dark chocolate beads.
Add in any flavours - dried cranberries and or crystallized ginger. Alternatively you can use chocolate beads.
Use a small ice cream scoop to scoop out the cookie dough and place them spaced apart on your lined baking tray.
Bake for approximately 8-10 minutes or until golden brown.
The cookies will still be soft but will harden once cooled on the baking tray for about 5 minutes.
Place on a cooling rack until fully cooled, then store in an airtight container.