These cookies are the most delicious choc chip cookies ever. They are best enjoyed with a cuppa on a clifftop after an awesome hike.
- 250g butter
- 1tsp vanilla essence
- 1/2 cup brown sugar
- 1/2 cup castor sugar
- 2 eggs lightly beaten
- 2.5 cups spelt flour
- 1tsp good bicarb
- 200g shredded coconut, roasted
- 200g slivered almonds, roasted
- 250g Lindt dark salted caramel chocolate
- 200g Lindt 70% dark chocolate
Beat butter, essence, sugars, and eggs with electric mixer until smooth.
Stir in dry ingredients, mix well.
Drop walnut sized blobs 5cm apart on a greased oven tray. Bake in moderately hot oven for about 12 minutes or until lightly browned. Stand for 2 mins before lifting onto wire racks to cool. Makes about 60.
Store in an airtight container in the freezer. They can be frozen for months (but I doubt they’ll last that long!) Enjoy!