Makes: ~32 cookies
Takes: 30 minutes
Equipment
A microwavable mixing bowl
Scales
A spoon or spatula to stir with
2 baking trays
Grease-proof paper
Ingredients
125g butter
125g caster sugar
100g soft brown muscovado sugar
1 large egg
1tsp vanilla essence
225g self raising flour
200g chocolate chips (I usually mix 2 different 100g flavour bags)
Method
- Preheat your oven to 180C (350F)
- Line 2 baking trays with grease-proof paper
- Put the butter into a microwavable mixing bowl and heat until the butter is quite soft but not entirely liquid. This takes about 30 seconds.
- Add the sugars and mix well.
- Add the egg and vanilla essence and stir in.
- Add the flour and mix.
- Add in the chocolate chips and stir until they are evenly distributed throughout the mix.
- Spoon out onto the paper-lined trays. If you use a dessert spoon, you can get about 32 cookies out of this mix.
- Bake for 10-12 minutes. When you take the cookies out of the oven, they should be starting to go golden on the edges, but will not look cooked.
- Remove from the oven and leave for at least 10 minutes to finish cooking and harden.
Variations
If you prefer triple chocolate cookies, replace 50g of the flour for cocoa powder.
Other Baking Options
- Alternatively, split the dough into two roughly equal halves, shape into 2 cookies approximately 9 inches (25cm) across and bake for a minute or two longer to make 2 giant cookie cakes.
- Or, spoon the dough into ramekins, bake for ~15 minutes and serve hot with vanilla ice cream. If you do this, the remaining dough will keep in the fridge for a few days in an airtight container.