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CHOC CHIP COOKIES

Believe me when I say I am no baker. When I cook I tend to wing it so restricting myself to exact quantities and measurements just doesn’t fit my nature.

When I bake it has to be easy with minimal fannying around.

These chocolate chip cookies are easy, quick and you can double the recipe with out fuss for those school trips and shared lunches.

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INGREDIENTS:

125 grams of butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg – free range if you can get it (let’s be kind to those chickens)

1 and 3/4 cups of flour

1 teaspoon vanilla essence (we use the Equagold vanilla paste)

1 and a half cups of chocolate buttons (milk, dark, white or a mix)

METHOD:

Preheat oven to 180 degrees.

Cream the sugar and butter until light and fluffy.

Mix in the egg and vanilla.

Mix in the flour.

Mix in the chocolate buttons.

Roll into teaspoon size balls.

Bake at 180 degrees until lightly browned (15 mins). Cook for a shorter time if you like a chewy cookies or longer if you like a crisp cookie.

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