Sloane's Chocolate Cookies

Delicious Chocolate, Cranberry and Ginger Cookies - Recipe by The Baking Addict
100g Sloane's Rich Dark chocolate beads
100g dried cranberries and/or ginger
150g butter
225g plain flour
80g brown sugar
80g caster sugar
half teaspoon bicarbonate of soda
one egg
one teaspoon vanilla bean paste
Sloane's Hot Chocolate

Step 1

Preheat the oven to 180 degrees and line 2 baking trays.

Step 2

Cream the butter and sugars until pale and fluffy.

Step 3

Add in the egg and vanilla bean paste.

Step 4

Sift in the flour and bicarbonate of soda.

Step 5

Stir in the Sloane's dark chocolate beads.

Step 6

Add in any flavours - dried cranberries and or crystallized ginger. Alternatively you can use chocolate beads.

Step 7

Use a small ice cream scoop to scoop out the cookie dough and place them spaced apart on your lined baking tray.

Step 8

Bake for approximately 8-10 minutes or until golden brown.

Step 9

The cookies will still be soft but will harden once cooled on the baking tray for about 5 minutes.

Step 10

Place on a cooling rack until fully cooled, then store in an airtight container.