Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie? This has become our go-to recipe for school cake sales and fairs, birthday parties and special treats. They are quick to make and delicious to eat. My oldest son is a whizz at making them and begs me to make them with him all the time.

Softened butter and sugar are combined until creamy. You can either use a food mixer or do this by hand. Obviously the food mixer makes this quick easy but there is something satisfying about doing it by hand also.

After beating in 1 egg, the dry ingredients are added and mixed by hand using a wooden spoon. It should look like the picture below once you have added the chocolate chips.

The cookies expand a lot in the oven as they cook so make sure to leave a lot of space between them. Each cookie should only be a heaped teaspoon size.

You can use one teaspoon to make the cookie and one teaspoon to remove the dough from the first spoon.

The cookies will still be soft to the touch when they are removed from the oven but they will harden up quite quickly and can be moved to a wire rack after 10 minutes.

We always buy chocolate chips in bulk from Fair Fayre as we get really good quality chocolate chips for a very reasonable price. They offer free shipping to Ireland and deliver within a couple of days.

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Chocolate Chip Cookies

Prep Time 15 minutes

Cook Time 10 minutes

Servings 32 cookies

Ingredients

• 150 g salted butter softened
• 70 g light brown muscovado sugar
• 70 g granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 225 g plain flour
• ½ tsp bicarbonate of soda
• 120 g plain chocolate chip or chunks

Instructions

• Heat the oven to 190C/fan170C/gas mark 5.
• Line two baking sheets with non-stick baking paper.
• Put the butter and sugars into a bowl and beat until creamy.
• Beat in the vanilla and egg.
• Sieve the flour and bicarbonate of soda into the bowl and mix it in with a wooden spoon.
• Add the chocolate chips and stir well.
• Use a teaspoon to make small scoops of the mixture, space them well apart on the baking trays. This mixture should make about 32 cookies. I use two baking trays for the cookies, putting half on each tray.
  
• Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of minutes to set and then lift onto a cooling rack.