When it comes to cookies and biscuits, I often find that the easier they are, the better. When I look at recipes and there are loads of ingredients and complicated instructions about how to mix and how long the dough needs to be in the fridge, I’m put off. I just want a biscuit! Biscuits are my ultimate weakness. I could sit and eat half a pack on my own before deciding it’s best to finish them before Husband gets home so I don’t have to confess to having eaten so many. Chocolate hobnobs are probably my number one but I also absolutely love chocolate chip cookies, bourbon creams, chocolate digestives, moo cow biscuits…all of them. My name is Donna and I’m a biscuit addict.
In the past, my cookies have gone a little wrong, so for this recipe, I’ve stripped everything back and made a simple, basic chocolate chip cookie. You could easily add cocoa to the flour for double choc cookies or change the filling completely. But, to start with, master the basic chocolate chip cookie.
- 125g Melted butter
- 150g Soft light brown sugar
- 50g Caster sugar
- 2 Tbsp maple syrup
- 2 Tsp Vanilla extract
- 1 Egg
- 300g Plain flour
- 0.5 Tsp Baking powder
- Pinch salt
- 100g Chocolate Chips
Preheat the oven and either grease or line 2 baking trays.
You don’t really need to melt the butter but I always find that brown sugar, even the soft kind, is quite lumpy. It’s easier to bash out the lumps if the butter has been in the microwave for 30 seconds. You can also use golden syrup instead of maple. Either work fine.
Firstly, cream together the butter and sugars. If you are doing this with an electric whisk then the lumps will crumble. But, I do it all by hand so it takes a little bit of work.
Next, add the egg, vanilla and maple syrup and beat in until the mixture is smooth. I add half of the chocolate chips now as I find it easier to mix them in evenly, but you could add them after the flour if you prefer.
Weigh the flour into a bowl and add the baking powder and salt. Sieve these into the mixture and stir well. The cookie dough needs to be dry, but thoroughly mixed and able to come together into a ball. It should feel greasy to touch while still easy to roll into shape. If you need to, add a little more flour or a splash of milk. But, only make tiny additions at a time.
Divide the mixture into balls with your hands, I made 14 large cookies. Place these balls on a baking tray, leaving plenty of space for them to spread.
Now, wash and dry your hands (so they don’t stick) before pressing the balls down slightly. They don’t need to be flat, they will sink and spread on their own, just so they form a cookie shape.
Now, press the rest of the chocolate chips into the cookies randomly. Pressing them gently down with your fingers. Remember to get some close to the edges so they’re even once they’ve spread.
Bake your chocolate chip cookies for 10-12 minutes. Check after around 8 and swap the trays over if one is above the other. While they were baking, I ate some of the dough left in the bowl. It was incredible. Why don’t we have cookie dough here? It’s huge in America, but we only really get it in specialist stores or in Ice cream!
These chocolate chip cookies are quite chewy, if you prefer yours crunchy bake them for a little longer, being careful not to burn them.
These chocolate cookies are soft and chewy.
- 125 g Melted butter
- 150 g Soft light brown sugar
- 50 g Caster sugar
- 2 tbsp maple syrup
- 2 tsp Vanilla extract
- 1 Egg
- 300 g Plain flour
- 1/2 tsp Baking powder
- Pinch salt
- 100 g Chocolate chips
Preheat the oven to 180 degrees and grease 2 baking trays
Cream together the butter and sugar
Add the egg, vanilla and maple syrup and beat until smooth
Mix in half of the chocolate chips
Sieve in the flour, baking powder and salt
Mix together well
Divide into balls and place on the trays, leaving room for them to spread
Gently press down the balls until cookie shaped
Press in the rest of the chocolate chips
Bake in the oven for 10-12 minutes