I was in the middle of making these whilst attempting my Dad to start Slimming World. #irony
This is not a SW friendly recipe (unless you count the syns)!
I made a pavlova on the weekend and I'd saved the yolks as I can't stand waste. I'd left them in the fridge uncovered so they were drying out a little but they mixed in fine. I'd also been given a previously melted chocolate bar which I chopped up for the chocolate chips. The recipe would probably work with 2 medium whole eggs too but haven't tried that so don't quote me on it!
Normally I'd freeze around half the dough (in ready to bake balls) but I was baking cookies for an end of term party - the staff will definitely eat them! Maybe they should be called 'Thanks for everything cookies'!
I used my Kenwood but you could make this by hand with a bit of elbow grease.
If you want a darker more chocolatey cookie, increase the cocoa and reduce the flour accordingly (up to 260g flour/50g cocoa). You could always use dark chocolate chips, or even white chocolate and no cocoa.
1tsp vanilla essence
4 egg yolks
300g plain flour
1tsp bicarbonate of soda
190g chocolate chips
Cream the butter, sugar, vanilla essence and treacle together until light and fluffy.
Beat in the egg yolks.
Mix the remaining ingredients together in a separate bowl (not the chocolate).
Gradually add the dry ingredients to the butter mixture until it combines into a soft dough.
Add the chocolate and mix on a slow speed until the chocolate's evenly mixed.
Chill for about half an hour to make the dough easier to handle.
Use a dessert spoon to measure out the dough and shape into a ball - you should get around 48 dsp sized balls.
Bake in a hot oven - about 180°C - for 10-15mins until just starting to colour around the edges. (Leave them for too long and they won't be chewy.)
No idea how long they keep for - not likely to be any left by the end of the day though!