Ingredients

2	eggs
1 1/2 cup	brown sugar
1/2 cup	vegetable oil
1 tsp	vanilla essence
1 cup	plain flour
3/4 cup	self raising flour
1/2 tsp	bi-carb soda
3 cup	chocloate bits (up to 3 cups less is okay)

Equipment

• oven

Method

1. beat eggs and sugar together until sugar disolves and it changes colour - about 1 minute
2. stir in oil and vanilla essence
3. sift and stir in flour and bi-carb
4. stir in chocolate bits
5. cover and refridgerate 1 hour
6. preheat oven to 180C
7. roll teaspoon sized scopes into balls, place on greased baking trays about 4cm apart
8. bake about 10 minutes
9. remove from oven and stand on tray 5 minutes before removing

Notes

eat them within 3 days they don't keep well

to make chocolate cookies with white chocolate chips substitute 0.25 cups of cocoa for plain flour

don't over cook, they should look somewhat underdone when you take them out of the oven

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