Makes 6 x 100-120g jars
190g plain flour
½ tsp salt
215g light brown sugar
100g caster sugar
115g unsalted butter, melted
1 tsp vanilla extract
130g chocolate chips
60ml whole milk
- Preheat the oven to 150˚C/130˚C fan/gas mark 2.
- Spread the flour out on a baking tray and toast in the oven for 10-12 minutes. Remove and allow to cool.
- In a large bowl, combine the cooled flour, salt and both sugars. Add the butter, vanilla extract and chocolate chips. Stir together with a wooden spoon to form a dry dough.
- Add the milk one splash at a time, stirring vigorously to incorporate after each addition. Scoop the cookie dough into six jars and close the lids on tightly. Attach decorated hand-written tags, if desired.
Toasting the flour and omitting raw egg means this dough is designed to be eaten as is, so it’s not one for baking into cookies.
MAKE IT YOURS
Transform this edible dough into chocolate chip truffles! Simply roll the mixture into balls about 3cm in diameter and dip them in melted dark chocolate. Place on a baking tray and refrigerate until set.