1)
Preheat oven to 190°c/374°f/Gas
5.
2) In a bowl combine the flour, baking
soda and salt.
3)
In another bowl combine the butter,
brown sugar and vanilla extract until
creamy. Beat in the eggs and gradually
beat in the flour mixture.
4)
Stir in the chipped chocolate.
5)
Split the pliable dough un two halves
rolling each into sausage shapes approximately
5cm/2inches in diameter.
6)
Wrap them in cling film and transfer
to fridge until ready to use.
7)
When you are ready bake the cookies
simply slice the sausage shapes into
slices about 2cm/1½ inches wide
on a baking tray and bake for 9-11 minutes.
8)
Serve
Makes
about 30 cookies
Tip*
The cling film wrapped cookie dough
may be stored in freezer and then sliced
and coooked from frozen.
I
usually make a double-sized batch because
they disappear really quickly in our
house.
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TM
