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 Chocolate Chip Cookies Recipe

Chocolate chip cookies. Click picture to enlarge.
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.

KEY RECIPE POINTS

 Preparation Time:    Cooking Time:  
 How Difficult  Easy  Freeze?   No
 Servings

 18 Cookies


INGREDIENTS
The basic ingredients for the chocolate chip cookies are shown below.

Ingredients. Click picture to enlarge.
For illustration only, use the ingredients list below.

Metric Imperial
Chocolate Chip Cookies Chocolate Chip Cookies
125g plain flour 4 oz plain flour
70 g butter (softened) 2 oz butter (softened)
1 egg 1 egg
50 g soft brown sugar (Demerara) 2 oz soft brown sugar (Demerara)
50 g superfine / caster sugar 2 oz superfine / caster sugar
110 g chocolate chips (see notes) 4 oz chocolate chips (see notes)
50 g chopped hazelnuts 2 oz chopped hazelnuts
teaspoon bicarbonate of soda teaspoon bicarbonate of soda
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 180C / 350F / Gas Mark 4.

Next, grease two baking trays with butter, margarine or cooking oil.

Mix the cookie ingredients picture. Click picture to enlarge. 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.

 
Put the uncooked cookies on a tray. Click picture to enlarge. 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.


 
Cooked cookies. Click picture to enlarge. 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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