Chocolate chip cookies have always been a childhood favourite. My Mum used to make us gooey milk chocolate chip versions, and me and my sisters would stand on chairs in the kitchen helping her mix the ingredients. Then, the house smelling of chocolate and biscuits we would gobble them up while they were still warm.
They are quick and easy to make, so a perfect half hour activity for keeping little ones occupied, and for making use of easter egg goodies!
This is my Mum’s recipe for chocolate chip cookies, which I’ve adapted for white chocolate, just because we had white chocolate buttons in the house. You could easily substitute these for milk chocolate, or experiment with your own fillings.
100g softened unsalted butter
50g light brown muscovado sugar
50g granulated sugar
1/4 tsp vanilla flavouring
125g plain flour
½ tsp bicarbonate of soda
150g white chocolate chips (white chocolate buttons work fine if you break them up a bit first!)
1. Preheat oven at 190 C/GM5 and grease two baking sheets with a little oil.
2. Cream butter and sugars together until light and fluffy.
3. Gradually beat in egg and vanilla.
4. Sift dry ingredients together and add to mixture. Stir in chocolate chips.
5. Place tablespoonfuls of mixture about 5cm/2in apart on the baking sheets and flatten slightly.
6. Bake cookies for 10 to 15 mins until golden. Cool.
*This was first posted in April 2015.