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Chocolate chip cookies

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.

2 CommentsLeave a Comment


  • Reply

    Gabby

    8 months ago

    I think I cooked mine a little too long as they are not gooey in the middle but they are lovely and crisp. All ready to have to hand for midnight nibblers.

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