I thought I’d go with an old favourite for today’s recipe – the Chocolate Chip Cookie.
To make a heap of these you will need…
- 150g softened unsalted butter
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 2 tbs cocoa powder
- 1 tsp vanilla extract
- 1 egg
- 1 3/4 cups plain flour
- 1/4 cup dark chocolate bits
- 1/4 cup white chocolate bits
- 1/2 cup milk chocolate bits
Preheat oven to 160°C and line two baking trays with non-stick baking paper.
In a medium sized bowl beat the softened butter, sugar, cocoa and vanilla for a couple of minutes or until smooth and well combined. Then beat in the egg.
Stir in roughly half of the plain flour to get it well combined and then mix in the remaining flour. You should have a pretty decent batch of plain Cookie Dough at this stage – when you can now mix in the chocolate bits until evenly distributed. I have used a mixture of Dark, White and Milk Chocolate to go for the Triple Choc feel – but you can chop up absolutely anything chocolate and chuck it in – try Smarties or M&Ms.
Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly. Bake for 15-18 minutes or until light golden and cooked and then transfer to a wire rack to cool. These Cookies can be stored in an airtight container for up to 1 week. The Cookie Dough can also be rolled and then wrapped to place in the freezer to be baked another day.