Chocolate Chip Cookies
We should all enjoy a Choc-Chip Cookie from time to time. This is my version.
According to preference, these can be cooked a little longer for a crisp crunchy biscuit or removed a little early (just as the top starts to expand and crisp) for a gooey soft and chewy interior.
1 ½ cups golden caster sugar or light brown sugar
220 grams butter
1 egg
2 cups self raising flour
1 cup plain flour
1 teaspoon baking powder
3 tablespoons of milk
1 cup chocolate chips
¼ teaspoon of salt
1 teaspoon vanilla extract
Pre-heat oven to 180°C
Cream the butter and sugar until it is very light and fluffy.
Add the milk, vanilla and the egg and beat for at least 3 minutes. Add the salt, then mix through the baking powder and flour.
Fold the chocolate chips through and bring the mixture together into a dough.
Roll the dough into a long sausage, wrap in plastic and refrigerate for at least an hour – or better still pop in the freezer for about 35 minutes.
Once well chilled, unwrap and cut off generous discs of the lovely golden dough using a very sharp knife. Press the cookies quite flat as they will spread a little.
Bake on a lined baking sheet in moderate oven for between 10 – 20 minutes depending on preference.
Allow to cool completely on a wire rack before eating.