Chocolate Chip Cookies

12 Jan

This is a great recipe and one I’ve adapted from a Nigella recipe (please find the original one here).

I love love love cookies, but who doesn’t! I think what makes a cookie an exceptional cookie is the combination of textures it should have – crunchie on the outside with a soft, slightly oozy choc chip center.

This recipe is slightly more low fat than Nigella’s as I substituted the butter for margarine and then changed the light brown sugar to dark brown sugar to give it that extra bit of moisture that the butter would give. The main difference between these two sugar is the molasses content; it is heavier in the dark sugar.

100g soft margarine

150g dark brown sugar

1tsp good quality vanilla extract

1 egg

150g flour

half tsp baking powder

200g dark choc chips – or use 100g milk & 100g dark

Preheat the over to 180 degrees Celsius. Cream the butter and the sugar, then beat in the vanilla extract and the egg.

Mix the dry ingredients – flour, baking powder – in a bowl and gradually beat into the creamed mixture. Fold in the choc chips.

Using a tsp and cold hands (to prevent the mixture getting too hot and sticking to your hands) roll little balls of the cookie mixture and place on a lined baking sheet leaving some space between each.

Bake in the oven for 10-12 minutes and let them site on the baking sheet for a couple of minutes to cool. Remove and place them on a cooling rack.

Makes roughly 25, depending on how big you make them.

Enjoy with a cold glass of milk or a big cup of tea!

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One Response to “Chocolate Chip Cookies”

  1. madeinthepresenceofnut February 2, 2011 at 4:19 pm #

    Unfortunately not but it conveniently matched my logo 🙂

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