Choc Chip Cookies
(makes roughly 30 cookies)
- 150g softened butter
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 225g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 200g plain chocolate chips/chunks or half choc chips and half broken pecans
Preheat oven to 170C fan. Line two baking trays with non-stick baking paper.
Put the butter and sugars into a bowl and beat until creamy. Add the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix with a wooden spoon. Add the chocolate chips and stir well. Roll mixture into small balls with your hands, then squash them flat and put them well apart on the baking trays. You can put half a pecan on top of each one if you like – press them in.
Bake in the oven for about 15 minutes. Leave on the tray to cool before transferring to a cooling rack.
Try these as refrigerator cookies. Make sure the dough is fairly stiff and instead of baking right away roll the dough into a sausage inside greaseproof paper. Then put the whole thing into the fridge (either twist the ends to seal or put it inside a bag/box so that the ends don’t dry out). When you are ready to bake, take off the paper and slice the dough into rounds, and then arrange them on a tray to bake.