Chocolate chip cookies
If you like your cookies with a crispy edge and a chewy center that gets stuck in your teeth, then this is the recipe for you. Very quick and easy to make and perfect with a glass of milk or a cup of tea.
I chose to use white chocolate, but you could just as easily use dark, or milk. You could even use cherries!
Makes around 20
- 125g unsalted butter
- 175g granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 150g plain flour
- ½ tsp baking powder
- pinch of salt
- 100g chocolate, chopped into chips
Pre heat your oven to 190C/375F/Gas 5.
Line your baking tray with baking parchment, or if non stick, grease with a little butter before baking each batch.
Slowly melt the butter in a saucepan, before pouring into a mixing bowl with the sugar. Wait until the mixture’s cooled down, before cracking in the egg and mixing everything together with a wooden spoon. Add the vanilla extract.
Sift in the plain flour, baking powder and salt and mix everything together. Scoop out a heaped teaspoons worth of the dough and mould into a ball with your hands. Place on the baking tray, making sure to leave plenty of room between each cookie. They’re much bigger once cooked.
As a guide, my baking tray was 12″ x 12″ and I managed to bake 9 at once. You could make them bigger, and bake 4 at once.
Bake for 8-10 minutes. The edges should be golden brown, and the center soft when you take them out. Allow to cool for a few minutes before eating, or store in a sealed container for up to 5 days.
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