These cookies turned out exactly how cookies should be; a nice crisp bite full of moist softly chewy deliciousness. This quantity produced a baker’s dozen which meant only one for me and two each for the six critics. (They needed a second one to really make up their minds!). Having said that the cookies are large and you could make twenty or so smaller cookies instead. A word of WARNING here – the dough really spreads out when cooking and you will end up with a tray full of cookie cake if you don’t spread them out. I used 3 baking trays with only 4 or 5 cookies on each.
You Will Need:
80g good chocolate (chips or a bar to cut up – I used 85% Lindt, kids would prefer lower)
125g unsalted butter
100g soft brown sugar
100g caster sugar
170g plain flour
1 tsp baking powder
Preheat the oven to 170C. Gas 3.
Line the baking trays with parchment paper.
Beat the butter until softened and then beat in both sugars.
Mix in the egg.
Sieve the flour and baking powder together in a bowl and then add this to the buttery sugar mix.
Finally cut the chocolate into chunks (about 1cm square) and add to the mix.
Spoon dollops of the dough onto the trays, spaced well apart (4 or 5 per tray).
Bake for 10-15 minutes (you want them starting to turn golden but not brown).
Remove from oven and allow to cool on the tray for 5 minutes (don’t be concerned that they are still soft as they will firm up as they cool).
Transfer to wire tray to cool for further 5 minutes.
Enjoy with a glass of milk, tea, coffee or if you’re feeling mega indulgent hot chocolate.
Til next time, Sheila