From their site ...
An urban myth is a modern folk tale, its origins unknown, its believability enhancedsimply by the frequency with which it is repeated. Our signature chocolate chip cookieis the subject of one such myth. If you haven't heard the story, we won't perpetuate ithere. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3.In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
1.Preheat oven to 300 degrees F (150 degrees C). Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3.In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
I made the recipe and got 23 biscuits!! I replaced the coffee with Milo. They did take 20 minutes in my oven and the vote is ... "delicious!!!" - from Jack.
Lachlan prefers these ones ...
Leanne's Milo Energy Biscuits
125g margarine
1/2 cup brown sugar
1 3/4 cup SR flour
1/2 cup sugar
1 egg
1/2 cup Milo
Beat margarine, sugars & vanilla until light and creamy. Beat in egg. Fold in flour & Milo. Roll into teaspoon sized balls and flatten with a fork. Bake at 180 degrees C for 10 minutes.
When I make the first recipe next time I will double it and I usually double Leanne's Milo biscuit recipe too.
I created an extra spot for the fourth photo ... on the outer folded flap.
The colours are amazing ... can't wait for them to hit Australia!!
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I have a thing for creeks ... I didn't remember my "thing" for creeks until we started having so much rain in June and now July.
Sword and all!!
I have the new Cosmo Cricket Early Bird range sitting on my scrap desk ready to be used ... it is very, very nice!! Actually delicious!!!
