These easy-bake chocolate chip cookies are perfect for a mid-day pick me up, after school treat or a fuss free yet delicious dessert at the weekend. But it’s perfectly acceptable to bake a batch mid-week like I did. Once baked and out of the oven try and resist the temptation of eating while hot. Yes, if you are reading this thinking ‘how does she know not to do that?’ Well, I did and scalded my tongue. But it was so hard to resist. These cookies have a lovely crisp outer layer, soft squidgy interior and little chocolate chips oozing out in the middle. Yum!
Makes 12 – 15
Here’s what you need
350g unsifted self-raising flour
1 tsp bicarbonate of soda
1 tsp salt
175g caster sugar
175g soft brown sugar
1 tsp vanilla extract
350g of any type of chocolate, crumbled
- Preheat the oven to 190C/375F/Gas 5.
- In a bowl, combine the dry ingredients first- flour, baking soda and salt.
- In another bowl, cream the butter, sugar and vanilla extract. Beat in the eggs and gradually add the flour mixture. Now stir in the chocolate.
- On a clean surface, split the dough in half. Roll each piece into a sausage shape. Wrap in cling film, twist both ends and refrigerate until ready to use.
- To bake the cookies, simply cut the log into slices about 2cm thick, lay on a baking tray with greaseproof paper. Space evenly and bake for 9-11 minutes.