Tollhouse Cookies

1 1/4 cups plain flour
1/4 tsp bicarb soda
125g butter
1/4 cup brown sugar
1/2 cup white sugar
1 egg beaten
1 tsp vanilla
100g choc bits, I used dark choc bits

Set oven to 180C
Cream butter and sugars together until light and fluffy. Add egg and vanilla, beat well. Stir in sifted flour and bicarb, and choc bits until well blended. Form into 5cm size pieces and place on greased baking trays, leaving room for spreading. Top with extra choc bits and bake for 12 - 15 minutes or until golden brown.

More Lunchbox Biscuits

Apricot Choc Chip Biscuits

Very yummy chocolate chip bikkies with the goodness and texture of dried apricots.

Recipe provided by:

Allrecipes

Ingredients

* 125g (1 cup) plain flour
* 1/2 teaspoon baking soda
* 125g butter, softened
* 125g (1/2 cup) raw sugar
* 90g (1/2 cup) brown sugar
* 1 egg, lightly beaten
* 1 teaspoon vanilla essence
* 1/4 teaspoon salt
* 150g (1 cup) chocolate chips
* 125g (1 cup) chopped dried apricots

Preparation method

1. Preheat oven to 190 C. Grease a biscuit tray.
2. Mix the flour and baking soda in a bowl. In a separate bowl. Beat together the butter, raw sugar and brown sugar in a bowl until fluffy.
3. Beat in the egg, vanilla and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots.
4. Drop by rounded teaspoonfuls onto the biscuit tray.
5. Bake in preheated oven for 8 to 10 minutes. Allow biscuits to cool for 5 minutes before removing to a wire rack to cool completely.

I have one son who found these a bit too sweet, but the other 2 loved them. The second time I made them I used 20g less sugar, and might try reducing it further. I might also try using some wholemeal flour.