Monday, 1 July 2013
2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup sugar
2/3 cup light brown sugar
2 tsp vanilla
2 large eggs
2 cups store-bought candy-coated chocolate
Pre-heat the oven to 170˚C.
Line 2 baking sheets with parchment paper.
Whisk together the flour, salt, and baking soda.
With a hand-mixer in a large bowl, beat the butter for about 1 minute until smooth.
Add the sugars and beat for another 2 minutes until well blended.
Beat in the vanilla; add in the eggs one at a time. Add the dry ingredients.
Using a rubber spatula, mix in the candies.
The dough can be covered and refrigerated for up to 3 days, or frozen. There's no need to defrost the dough for baking.
To bake, spoon the dough on to the baking sheets. Bake the cookies for 10 minutes, or until they're brown at the edges and golden in the center.