Here’s a little treat for your week.
Chocolate Chip Cookies
Get this:
125g butter at room temperature – 1/2 cup caster sugar – 1/2 cup brown sugar, lightly packed – 1/2 tsp vanilla essence – 1 egg, lightly beaten – 1 1/2 cup self-raising flour, sifted – 1/2 cup choc bits
Method:
Using an electric beater mix the butter, sugar & essence in a large bowl until light & fluffy. Add egg & beat until combined. Fold in the flour, then the choc bits.
Line a couple of trays with baking paper. Shape tablespoons of the mixture into balls & place about 5cm apart on the trays & cook in a moderate oven (180C) for approx 15 minutes until lightly browned. Let them stand for 5 minutes before turning onto the rack to cool.
TIP: these cookies flop a lot when cooking, so if you want smaller cookies use slightly less of the dough. Also the cookies will still be soft when cooked which gives you a chewy consistency once cool – if you prefer a crunchier texture cook them for a few minutes longer.
They’re pretty tasty but also very handy to have in the cupboard for when the kids need a snack. They can also be frozen for a couple of months & the dough keeps in the fridge for a few days prior to baking – so you can prep ahead!
Recipe is a cutout taken from a very old Woman’s Day magazine that’s been in my recipe book for yonkers & is well-worn.
Have a great week.
