Chocolate chips just doesn’t do it for me . There is nothing better than folding open the wrapping around chocolate. Being it a block of the best cooking chocolate, a slab of Cote d’or or the ultimate, lifting the lid of a box of Lindt 70% thins. Of course for this recipe a good quality baking chocolate is perfectly in order. Other nuts can also be used except I do not think peanuts are suitable.

250g Butter
250ml Brown sugar
250ml Sticky sugar
15ml Vanilla essence
2 Eggs, lightly beaten
750ml Plain flour
15ml Baking powder
75ml Bran flakes
250g Good quality chocolate, chopped into chunky pieces
125g Pecans, roughly chopped
Mix butter (always at room temperature) and sugar together until creamy.
Add the eggs one by one mixing slowly but well after each one (to help that the mixture do not separate add a spoonful of flour before adding the eggs)
Sift the flour and baking powder together and stir the bran in. Add to the butter mixture, stir in.
Mix chocolate and nuts in (by hand is good to make sure that it’s well mixed). Let the dough rest for at least an hour before baking.
Roll small balls and place them on greased cookie trays, allowing room to spread. Press slightly on top. (The size depends on you; just remember to allow more baking time for bigger cookies).
Bake in a preheated oven at 175 C for 10 minutes.
Cool slightly and place biscuits on cooling rack.

No doubt the best biscuits in the world.

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