I don’t have a massive sweet tooth but gee do I enjoy one of these cookies with a hot cuppa every now and then. They’re so easy to make but please do me a favour. Please don’t burn them.
Don’t leave the kitchen to go and put a load of washing on or to peg one out. Don’t get talking on the phone and completely forget about them. Whatever you do – don’t decide that now is a good time to check the mail box/take the bins out/have a shower.
They seem to go from cookie dough to burnt biscuit within the blink of an eye. So strap yourself to the oven. Sit down in front of it even and watch them rise through the glass. Who ever said that watching paint dry wasn’t fun. (Anyone would think I’ve burnt these before?)
And with life becoming ever increasingly more busy – it’s probably the only time you’ll get to sit down all day and do nothing. Sorry, you’re not doing nothing. You’re keeping a close eye on these cookies. Making sure you don’t ruin all of your hard work by leaving them in for a few minutes more than they deserve.
These addictively delicious cookies. Perfect for an afternoon treat, for a school cake stall or to drop off to a friend in need.
Make a batch today.
everybody’s favourite chocolate chip cookies
125 grams of softened butter (I do this in the microwave)
1/4 cup of white sugar
1/2 cup of brown sugar
1/2 teaspoon of vanilla extract
1 x egg
1 3/4 cups of self raising flour
1/2 teaspoon of salt
160 grams of chocolate chips
- Add the butter to a stand mixer and beat well. Gradually add the white and brown sugars and vanilla and continue to beat well until ‘creamed’ (until it’s become light and fluffy).
- Add the egg and beat well.
- Remove the bowl from the stand mixer and scrape down the sides with a spatula. Then, using a wooden spoon, mix in the salt and self raising flour (pouring in a bit at a time until all combined).
- Mix through the chocolate chips.
- Roll the mixture in to small balls (a small teaspoon worth of mixture in each) and arrange on a baking tray lined with baking paper (leaving space for the cookies to spread out once cooked).
- Bake in a moderate oven (180℃) for 10 – 12 minutes or until lightly browned on top. Transfer to a wire rack to cool.
This recipe makes approximately 35 cookies.
- Be ever so careful not to burn these. One minute they’re batter – the next minute they’re burnt!
- Do make sure that you don’t overcrowd the cookies on the baking tray. They will need lots of room to rise and expand.
- Make sure that you leave the cookies to cool on a wire rack. Don’t leave them to cool on the baking tray as they will continue to cook from the residual heat of the pan and burn.
- Once they’ve completely cooled down, store in an airtight container.
If you make these chocolate chip cookies, please leave your comments below. xx