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Baking

By Hannah Doherty

       17/11/2016

Chocolate Chip Cookies

Hints and Tips:

  •  Store in an airtight container for up to a week.

  • This recipe freezes well - roll mixture into a log and double wrap in cling wrap for up to two months. When you want to use it, just slice into logs and bake (frozen) as per instructions 

Difficulty

medium

Serves

12

Time

10 mins prep

15 mins cook

Ingredients

  • 125 gms butter, softened

  • 3/4 cup brown sugar

  • 1 egg

  • 1 teaspoon vanilla essence

  • 1 & 3/4 cup self-rasing flour

  • 200 gms chocolate chips

Method

  1. Pre-heat oven to 170°C and line two baking trays with baking paper.

  2. Place butter and sugar into bowl of an electric mixer, beat until pale and creamy.

  3. Add the egg and vanilla and beat to combine, the mixture will look curdled.

  4. Stir in flour.

  5. Add choc chips and mix thoroughly.

  6. Using an ice-cream scoop, scoop mixture and place onto trays, about 4 cms apart.

  7. Bake for 15 minutes or until just turning golden - DO NOT OVERCOOK! 

  8. Allow to cool on tray for 5 minutes before transferring to wire rack to cool completely.

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