Who doesn’t love cookies? The smell of the freshly-baked biscuit dough filling your home is one that is difficult to beat, and always seems to take me back to childhood weekends spent round my Nan’s house baking in my dinky little apron. Chocolate chip cookies are a classic, an old-school favourite, and you don’t have to have Mary Berry’s baking skills in order to make them. They are so easy, are ready to eat within 25 minutes, and only use up a few ingredients that everyone has in their cupboard. This recipe is a doddle and creates cookies that are crisp around the outside but gooey and chocolately once you bite into them. A top tip for you- they are seriously good to dunk in tea.
Ingredients (recipe makes 8/9 cookies)
75g chocolate, broken into small chunks (dark, milk or white)
30g brown sugar
30g caster sugar
50g baking spread
A drop of vanilla essence
75g self-raising flour
- Preheat the oven to 180 degrees centigrade and line a baking tray with baking parchment.
- Cream the baking spread and sugar in a mixing bowl, then add the vanilla essence.
- Sift in the flour and combine well into the mixture. Stir in the chocolate, making sure the chunks are well distributed within the dough.
- Using a tablespoon, scoop the dough into small balls, flatten slightly to make that round cookie shape, then place on the baking tray. Repeat this for all of the mixture.
- Bake in the oven for 15 minutes, or until nicely golden brown, then leave to cool.
