Friday, 16 November 2012

Chocolate Chip Cookies

Image Via  NY Times
With one of our team members unwell we thought it would be nice to send them a LJC basket full of their favourite treats and what's better and more comforting than a lovely fresh batch of chocolate chip cookies? Sometimes it's the most basic and traditional recipes that work the best. 

Let's get started.....

Traditional Chocolate Chip Cookies

Serves 30 | To prepare 15 mins| To cook 10 mins

  • 150g salted butter , softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract 
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 200g plain chocolate chips or chunks
  • Preheat the oven to 190C/170C fan/gas 5. 
  • Line two baking trays with non-stick baking paper.
  • Put the butter and sugars into a bowl and beat until creamy. 
  • Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. 
  • Add the chocolate chips and stir well.
  • Using a teaspoon, place small mounds of the mixture well apart on the baking trays. 
  • Bake in the oven for 8-10 mins until light brown on the edges and still slightly soft in the centre.
  • Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.
Tip- You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.


Happy Friday everyone! 

We hope you've all got something nice planned for the weekend!



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