The very best choc chip cookie recipe
Go on and add in a tablespoon of peanut butter in to make it that much more lush.
One batch contains about 30 cookies
what you’ll need
- 225g unsalted butter, softened
- Heaped cup of caster sugar
- 1 tsp vanilla bean paste/essence
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp bicarb soda
- 2 1/3 cup plain flour
- 250g chocolate, either milk or dark (maybe both)
Is there anything better than a freshly baked chocolate chip cookie? Absolutely not.
It’s warming, a little fudgy and those bits where the chocolate sits? Oh, so oozy. This chocolate chip cookie recipe is such a cracker, and one to use time and time again. Add in a tablespoon of peanut butter for extra lush.
Beat butter and sugar until light and fluffy, then add the vanilla extract.2.
Add the eggs one at a time, beating each one in until incorporated.3.
Mix the salt, and bicarb soda into the flour, then fold roughly through the butter mixture.4.
Add the chocolate and work the dough to bring it all together until smooth.5.
Taking out heaped teaspoon sizes of the dough, roll together to make a ball. Set a plate aside and begin piling high with your dough balls. Transfer to the freezer for half an hour.6.
Preheat the oven to 180 degrees celsius, and line baking trays with grease proof paper. Place the biscuit balls well apart on the trays, and transfer to the oven for eight to ten minutes until golden. They should be soft to touch, but will firm up when out cooling.7.
Leave biscuits to cool until you can’t stand it any longer, and eat. Best with a glass of cold milk.
Spelt flour and rapadura makes a great change up for those with sensitive stomachs! Be sure to add baking powder to the flour to lighten it up.
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