Friday, 8 August 2014


Just cooked a batch of chocolate chip cookies for a treat on this dull and wet Friday.  Surely that should put a smile on the boy’s faces. (And me!) Lovely crispy and chewy cookies.

I have a cup measure and find I’m using a lot with recipes on the TV or online.  I’ve gotten used to it now, but if you need the ingredients converted google will convert it quickly for you.  Or check out this measuring guide (sorry it’s a bit blurry).

Here’s how I make them (makes approx 25 cookies):
1.      Preheat oven to 175°C

2.      Cream together ¾ cup room temp butter, 1 cup brown sugar and ¼ cup granulated sugar.
3.      Add to this 1 egg and 2 tsp vanilla extract mixed together.
4.      In a bowl, sieve together 2 cups flour, 2 tsp corn flour, 1 tsp baking soda and ½ tsp salt. 
5.      Stir these in to the butter mix and add 200g chocolate chips.
6.      I mould my mix into approx 25 balls, place them all together on parchment paper on a baking tray and chill them in the fridge for about an hour.  This will help them to firm up and will bake your cookies perfectly. 

TIP: At this point, if you’ve made more than enough, you can take the balls after they’ve been chilled, transfer them into freezer bags, perhaps 4-5 in a bag.  You can freeze them and when you need instant cookies, take them for about 20 minutes and then bake them.  Instant happiness!

7.      Place the chilled cookie balls on a baking tray with parchment paper, spacing each one about 2inches every way from each other.  The cookies will spread when cooking.  Bake in the oven for 8-10 minutes until they are golden brown around the edges.  

YUM-MY !!!!!!! Serve with a cup of tea or coffee for instant yumminess.'d be rude not to test my own cookies now wouldn't it? :-) 

(If you want to be extra bold, add a scoop of ice cream of your choice between two cookies and squish together!)

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