CHEWY CHOCOLATE CHIP COOKIES
Makes: about 20 cookies Difficulty: Easy
100g (3.4 oz) butter, softened to room temperature
75g (2.7 oz) caster sugar
50g (1.8 oz) brown sugar
½ teaspoon vanilla extract
1 egg, beaten
150g (5.3 oz) Self Raising flour
100g (3.4 oz) choc chips
Preheat the oven to 190c (170 fan forced; 375F). Line a large baking tray with baking paper. You might need to bake the cookies in batches, or use several trays if you have a large oven.
Add the softened butter and sugar to a bowl. Cream them together until evenly mixed. Slowly add the beaten egg and vanilla. Beat well after each. Use a wooden spoon to stir in the flour and chocolate chips until just combined.
Glob a heaped tablespoon of cookie dough onto the baking tray. Leave space between each as the cookies will spread.
Check the oven has reached the correct temperature. Place the cookies in the oven and bake for 8-10 minutes. The cookies are done when they are golden brown. Remove from the oven.
Let the cookies cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
- Cookies will store in an airtight container at room temperature for up to 1 week.
- The high sugar content means the cookies can burn quickly. Keep an eye on them closer to the baking end time.
- Cookies tend to be soft fresh from the oven but harden as they cool.
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