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Chocolate Chip Cookies Recipe |
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Chocolate Chip Cookies Recipe |
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Preparation and cooking time for these cookies is a tiny
25 minutes yet they are a really tasty and cheap treat.
Use your favourite type of chocolate and add whatever nuts taste best for you
and make your very own personalised version of this recipe.
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KEY RECIPE POINTS
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Preparation Time: |
15 minutes |
Cooking Time: |
10 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
18 Cookies |
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INGREDIENTS
The basic ingredients for the chocolate chip cookies are shown below.
For illustration only, use the ingredients list below.
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Metric |
Imperial |
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Chocolate Chip Cookies |
Chocolate Chip Cookies |
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125g plain flour |
4½ oz plain flour |
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70 g butter (softened) |
2
½
oz butter (softened) |
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1 egg |
1 egg |
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50 g soft brown sugar
(Demerara) |
2 oz soft brown sugar
(Demerara) |
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50 g superfine / caster sugar |
2 oz superfine / caster sugar |
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110 g chocolate chips (see
notes) |
4 oz chocolate chips (see notes) |
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50 g chopped hazelnuts |
2 oz chopped hazelnuts |
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½ teaspoon bicarbonate of soda |
½ teaspoon bicarbonate of soda |
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1 teaspoon vanilla extract |
1 teaspoon vanilla extract |
NOTES: We used white and brown chocolate chips because they
are the ideal size for chocolate chip cookies - they can be used straight from
the pack. If you want to use a solid bar of chocolate, chop it up into small
bits.
CLICK ANY PICTURE BELOW TO ENLARGE IT
The butter must be soft. The best way to achieve this
is to measure out the butter an hour or so before it is needed and leave
it at room temperature. If this is not possible, break up the butter with
a fork and beat it for a minute or so. If all else fails, put it in a
bowl and float the bowl in warm water.
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Next, grease two baking trays with butter, margarine or cooking oil.
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Add the sugar, superfine / caster sugar,
flour, bicarbonate of soda, butter and vanilla extract to a bowl and mix
them well. We used a fork but a food processor will mix the ingredients in
5 seconds. Add the egg, chocolate and nuts and blend all the ingredients
together. |
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Use a spoon to place blobs of the mixture
on the greased baking try. Each blob should be a little bit smaller than a
golf ball. Don't attempt to flatten the blobs at all, in fact when you
spoon them onto the tray try to make the as high as possible.
Keep the blobs well apart because the mixture will spread out when
cooking. |
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Place the trays in the oven
and cook for 12 minutes until golden brown. Don't open the oven for at
least ten minutes or you will end up with very flat cookies! Cool on the
baking tray for 2 minutes then transfer them to a wire rack to cool for a
further 15 minutes.
The chocolate chip cookies will keep in a tin for 2 days. |
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