Chocolate chip cookies
Prep:
20 mins
Cook:
10 mins
If you like American-style cookies, you’ll love these pale, chewy delights. Plus, they can be baked from frozen
200g unsalted butter, at room temperature
90g golden caster sugar
90g light muscovado sugar
1 egg
230g self raising flour
100g plain chocolate - roughly chopped
½ tsp salt
Preheat the oven to 190°C/375°F/Gas 5 and take 2 non-stick baking sheets out.
In a large mixing bowl, beat the sugars, butter and egg until smooth
Mix in the flour, chocolate and cherry pieces (if using) and salt.
Spoon the mixture onto the baking sheets in large rough blobs – you should get 20 out of the mixture. Space the cookies out well as they grow substantially as they bake.
Bake for 12-14 minutes until just golden but still a little pale and soft in the middle.
The raw dough can be frozen - if baking from frozen, give them a more minutes to cook.
Allow to cool on the baking sheets for 5 minutes and then lift them onto racks with an egg lifter and leave to cool completely.
Serves
Makes 20 cookies
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Flour, Eggs
Recipe Type
Cakes & Baking, Kids Food, Cookies & Biscuits
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
You could use half white and half dark chocolate. Make sure to leave plenty of room between cookies on the tray.
