Double chocolate chip cookies
Homemade cookies are the BEST!
I've become slightly obsessed with baking cookies in the past couple of weeks. Not good for the waistline but definitely good for the spirit in these difficult times.
These double choc chip ones are totally yummy: ever so slightly crunchy on the oustide and a little bit gooey inside. Definitely better than any shop-bought cookies I've ever tried and ridicuolously easy to make. Go on... treat yourself!
Ingredients
- 100g butter or cooking spread (I use Stork)
- 150g soft brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 150g self-raising flour
- 40g cocoa powder
- ½ teaspoon baking powder
- 100g chocolate chips
Method
- Cream the butter or cooking spread with the sugar until light and fluffy. Then add in the egg and vanilla essence. Mix well.
- In a seprate bowl, mix the flour and cocoa powder until the cocoa is evenly spread amongst the flour.
- Add the flour and cocoa to the creamed mixture bit by bit, mixing well as you go.
- Next fold in the chocolate chips. The mixture will be quite stiff which is perfect.
- Place a sheet of baking paper on a large tray and add small dollops of mixture (each about 30g) to the tray. Ensure they are well-spaced, with about 3cm between each dollop to allow for spread when cooking.
- Bake for about twelve minutes at 180°C. The cookies will still be soft and breakable when you take them out of the oven so be careful how you handle them.
- Leave to cool before polishing off the lot with a cup of tea or mug of milk ☺
NB This recipe makes around 15 cookies, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.