Butter Cookies With Chocolate Chunks

If you consider yourself and assign the category a glutton who do not hold full-fledged lunch or dinner, if they are not completed at least a morsel of chocolate, small cookies or a slice of cake, well understand my habit at home or on the desk at which constantly have a sweet piece. Obviously, the best they have produced. These cookies definitely not meant to be luxurious dessert, but perfectly suited for the time when you want something to sweeten life - they are extremely brittle, slightly sweet, a perfect companion to afternoon tea or evening with a glass of milk. Cooked in a sealed container can hold about a week. And yet, my cookie list are still in the lead and that do not need to roll the dough. 

Ingredients (about 35 cookies)
2 cups flour;
1 cup butter at room temperature;
1 cup sugar (plain white);
0.5 cups of brown (I used dark Muscovado sugar, but will fit and Demerara) sugar
1 teaspoon of baking soda (crossed out);
1 teaspoon salt;
0,5 teaspoons vanilla essence (not necessary);
1 egg;
1 egg white;
150 gr. finely chopped dark cho
colate.
Process:
*An electric mixer, beat the butter and both types of sugar and vanilla essence until fluffy (if turned by hand will work). Add egg, white and whisk again.

*Mix flour with baking soda and salt and add to the butter batter. Mix thoroughly whisk, wooden spoon or by hand. The batter stir in chocolate pieces.
*Preheat oven to 185 C degrees. Put cookies with tablespoon on the butter paper. One large biscuit use the full tablespoon of dough, cookies put not less than 15 cm intervals, so that they form regular round cookies. Thus, in the standard tray accommodate no more than 9 biscuits.
*Bake cookies until they are lightly golden brown - about 15-17 minutes.

Hot biscuits will be soft but cooled BRIEF SUMMARY incredibly crisp.

Set on tea and prepare a palate for a pleasant afternoon ;)