These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.
Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!
You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.
Ingredients:
125g stork or butter
175g caster sugar
50g soft brown sugar
1/2 tsp vanilla
1 egg
225g self raising flour
60 – 150g dark and white chocolate chunks (amount/type is your choice)
Method:
Set the oven to 180°C (fan)
1. Mix the stork/butter, caster sugar and brown sugar together.
2. Add the egg and vanilla and mix.
3. Add the flour and mix with a spoon until a dough has formed.
4. Stir in the chocolate chunks.
5. Make into 12 equal (ish) sized balls.
6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.
Best eaten warm and delicious with ice cream. Will keep for a few days covered up.
Little Peach Cakery 