Chocolate Chip Cookies

I first discovered this cookie recipe earlier this year at Easter. With quite a few eggs left over, rather than continue to eat my weight in chocolate, I decided to get creative.

It’s become a firm favourite ever since and it’s a great recipe for sharing. In the past I’ve swapped the chocolate chips with bits of Wispa bars, peanut butter, chocolate orange and raisins. No matter what the filling, they’re a massive crowd-pleaser. With a crispy outer and gooey middle, they are best eaten warm, although they can last several days. I’ve never lasted that long, but maybe you’ll have better luck than me!

 

Ingredients

  • 125g/4 oz butter
  • 125g/4 oz caster sugar
  • 100g/ 3oz brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 225g/8 oz self raising flour
  • 100 g chocolate chips or 100g of a chocolate of your choice.

 

Method

  1. Pre heat the oven to 180 C
  2. Cream the butter, caster sugar and brown sugar together until it’s light and fluffy.
  3. Beat in the egg and add the vanilla essence
  4. Sift in the flour before adding the chocolate chips and stir. You should be left with a nice cookie dough.
  5. Roll the dough into walnut size balls and place on a greaseproof paper-lined tray.
  6. Leave in the oven for about 10 -15 mins until they are golden around the edges. When taking them out of the oven, be careful with taking them off the tray. (I tend to leave them for a few minutes before using a spatular to place them on a cooling rack.)
  7. Leave them to harden for a few minutes and enjoy! Remember you can eat them straight away as they taste lovely hot, but they’ll keep for at least 2 or 3 days.

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