Chocolate chip cookies
250g plain/self-raising flour
2g baking soda (not necessary if using self-raising flour)
170g unsalted butter, melted
220g packed brown sugar
100g white sugar
15ml vanilla extract
1 egg yolk
335g Dark chocolate chips
1-Preheat oven to 165°C, grease baking sheets or line with baking parchment
2-Sift together flour, baking soda and salt, set aside.
3-In a medium bowl, cream together the melted butter and sugars until well blended.
4-Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5-Stir in the chocolate chips by hand using a wooden spoon. Drop cookies 1 tbsp at a time onto baking sheet about 3 inches apart.
6-Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring onto wire racks.
This recipe makes wonderful chewy cookies that are best eaten on day of baking, but will keep for a few days in an airtight container. They only need to be very small spoonfuls on the baking sheet, as they spread and do not cook as well if they are too big.
Recipe from www.sofeminine.co.uk
- Cooking & couverture chocolate
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