Moreish vanilla scented chocolate cookies with coconut and polenta to give a light crisp texture - quick and easy recipe
75g unsalted butter, softened
90g soft brown sugar
1 egg, beaten with 1/2 tsp vanilla essence
50g dessicated coconut
100g plain flour, sifted with 1/2 tsp each of baking powder and bicarbonate of soda
50g plain chocolate chopped into small chunks
Pre-heat the oven to 180 degrees (fan oven) and grease two large baking trays. In a large bowl, using a wooden spoon cream butter and sugar together until light and fluffy, then beat in the egg and vanilla until the mixture is creamy and smooth.
Stir in the polenta, coconut and flour mixture, together with the chocolate chips. Mix to a firm but sticky dough, adding a little more flour if necessary.
Scoop heaped teaspoons of mixture onto a greased baking tray, spaced well apart to allow for the mixture to spread.
Bake for about 10 minutes or until golden brown. Remove from the oven and allo to firm up for a minute or two, then using a fish slice move onto a cooling rack.