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Item price
£3.75Price per unit
£7.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Whisk the eggs with the sugar and vanilla until thickened. Mix in the melted butter.
Sift the flour, salt and cocoa powder into a mixing bowl, add the chocolate chips and make a well in the centre. Gradually pour the egg mixture into the middle, incorporating the wet ingredients with the dry as you go. Cover the bowl and chill for 1 hour.
Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment. Put the icing sugar in a shallow bowl. Divide the cookie dough into walnut-sized pieces and roll into balls. Drop each into the icing sugar and coat generously. Do not tap off the excess.
Put as many balls as you can on the prepared baking tray, making sure to give each one a little space to spread. Bake for 10-12 minutes, until spread slightly and crackled on top. Remove, transfer to a wire rack and leave to cool while you repeat the process with the remaining dough. Leave to cool completely. They will keep for 4 days in an airtight container.
You can make the balls and coat in icing sugar, then freeze for up to 1 month. When ready to bake, cook from frozen for 12 minutes.
Typical values per item when made using specific products in recipe
Energy | 330kJ/ 79kcals |
---|---|
Fat | 4.3g |
Saturated Fat | 2.5g |
Carbohydrates | 7.4g |
Sugars | 2.8g |
Fibre | 1.1g |
Protein | 2.1g |
Salt | 0.1g |
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