Sloane's Chocolate Cookies
100g | Sloane's Rich Dark chocolate beads |
100g | dried cranberries and/or ginger |
150g | butter |
225g | plain flour |
80g | brown sugar |
80g | caster sugar |
half teaspoon | bicarbonate of soda |
one | egg |
one teaspoon | vanilla bean paste |

Step 1
Preheat the oven to 180 degrees and line 2 baking trays.
Step 2
Cream the butter and sugars until pale and fluffy.
Step 3
Add in the egg and vanilla bean paste.
Step 4
Sift in the flour and bicarbonate of soda.
Step 5
Stir in the Sloane's dark chocolate beads.
Step 6
Add in any flavours - dried cranberries and or crystallized ginger. Alternatively you can use chocolate beads.
Step 7
Use a small ice cream scoop to scoop out the cookie dough and place them spaced apart on your lined baking tray.
Step 8
Bake for approximately 8-10 minutes or until golden brown.
Step 9
The cookies will still be soft but will harden once cooled on the baking tray for about 5 minutes.
Step 10
Place on a cooling rack until fully cooled, then store in an airtight container.