Chocolate Chip Cookies

American recipe, adopted in the States in the 50’s. Makes lovely crisp and crunchy cookies, or enjoy them warm and soft, straight from the oven. Keep note of which measurements are by weight and which by volume though!

9 fl. oz plain flour
Quarter tsp bicarbonate of soda
Half tsp salt
4oz butter
2 fl. oz demerara sugar
4 fl. oz granulated sugar
1 beaten egg
1 tsp vanilla essence
4 fl. oz chopped walnuts
4 fl. oz dark chocolate chips
Allow the butter to reach room temperature and cream with the sugar until pale. Add the egg and vanilla and beat until smooth. Add the flour, bicarb and salt and mix well. Stir in the chocolate chips and walnuts (as a family we tend to leave out the walnuts).

Drop teaspoonfuls of mixture onto a hot greased baking tray and cook in a preheated oven at 350 fahrenheit, gas mark 5, 180 celsius for 10 minutes or until lightly browned. Lift off the tray immediately and allow to cool on a wire rack. When cool, store in an airtight container.

Try mixing it up sometimes with oats (and currants?) instead of choc chips and walnuts.

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