Chocolate chip cookies
These cookies will keep in a tin for a week. Don’t expect them to be as crisp as traditional biscuits. They should be slightly chewy.
What you need:
- 100 gram butter (softened)
- 75 gram caster sugar
- 50 gram light muscovado sugar
- ½ teaspoon vanilla extract
- 1 large egg (beaten)
- 150 gram self-raising flour
- 100 gram plain chocolate chips
1: Lightly grease 3 baking trays. If you don’t have 3 trays then bake in batches. Pre-heat the oven to 190ºC. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended.
2: Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips.
3: Spoon large tablespoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread. Bake in the top of the oven for about 8-10 minutes, until the coookies are golden. Watch them like a hawk, as they will turn dark brown very quickly.
4: Allow the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.