For 26-30 cookies, you will need:
2-3 baking trays
2 Mixing bowls
Large mixing spoon
Weighing scales (for baking)
Assortment of bowls and containers for measured quantities (e.g. 50g of caster sugar)
150g/5 oz plain flour
1.25ml/ ¼ teaspoon of salt
2.5ml/ ½ teaspoon of bicarbonate of soda
100g/4 oz softened butter or margarine
50g/2 oz caster sugar
50g/2 oz soft light brown sugar
-(Or for a richer taste, replace with Dark Brown Muscovado sugar)
1 egg, beaten
2.5ml/ ½ teaspoon of vanilla essence
75g/3 oz chocolate chips
Fat for greasing
First, pre-heat the oven to 180ºC/350ºF/gas mark 4. These are for a non-fan assisted oven.
Thoroughly grease the baking trays and set aside.
Mix the flour, salt, and bicarbonate of soda in the bowl. This is the “dry mix.”
In the second mixing bowl, beat the butter or margarine to make it very soft, then add in the sugars before continuing to beat the mixture until light and fluffy. This is your “wet mix.”
Beat in the egg and vanilla essence into the wet mix.
Add the chocolate chips to the dry mix.
Combine both mixtures to make a light, moist cookie dough.
At this point, it may be preferable to wrap the cookie dough in grease proof paper and store in the fridge for baking later.
Cooling it lets the dough relax, like in a lot of baking, which depending on taste, can make your cookies more delicious.
A long sausage shape is the best, because then you can cut your cookie dough into disks, ready to place on baking trays.
Using two teaspoons, place small piles of cookie dough into the trays, approximately 5cm/2 inch apart to allow them to spread in the oven.
Bake for 10-12 minutes until golden
Leave to stand for 5 minutes, then cool on a wire rack
Enjoy with friends and loved ones, or keep them yourself!
Don't be afraid to experiment. For my sister's favourite cookies I put in 75g/3 oz of very salty cashew nuts in with 75g/3 oz of milk chocolate chips.
2.5ml/ ½ teaspoon of chilli added to your recipe can spice up a traditional biscuit.
Please don't melt the butter or margarine in the microwave before hand! It changes the flavour, and when melted to liquid the dough is left with an entirely different texture and consistency. Allow some time to leave it to soften out of the fridge before baking.
Cookies continue to cook themselves when out of theoven due to the heat retention quality in liquids and semi-liquids. Take them out before you think they're completely done, and they'll be delicious and chewy.
Alternatively, let them turn golden brown in the oven for a crunchier cookie.