Chocolate chip cookies

This simple recipe is adopted from Mary Berry’s Bakig Bible.

Don’t expect these cookies to be as crisp as traditional biscuits – they should be slightly chewy.

This recipes makes about 20 cookies.

They will keep in a tin for a week.

100g soften butter

75g caster sugar

50g light muscovado sugar

½ teaspoon vanilla extract

1 large beaten egg

150g self -raising flour

100g plain chocolate chips

1.     Pre-heat oven to 190oc/Fan 170oC/gas 5. Lightly grease baking trays.

2.    Measure the butter and sugar into a medium-sized bowl and beat thoroughly until evenly blended. Add the vanilla extract to the beaten egg and then add a little at a time to the butter and sugar mixture in the bowl, beating well between each addition. Mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoon of the mixture on to the prepare baking trays, leaving room for the cookies to spread.

3.    Bake in the pre-heated oven for about 8-10 minutes or until the cookies are golden. Watch them lika a hawk, as they will turn dark brown very quickly. Leave the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin. 

ENJOY!!