Shopping list for +/- 15 large cookies
150g of butter
80g of light brown sugar
80g caster sugar
225g flour
pinch of salt
1 large free range egg
2 teaspoons vanilla extract
7g baking powder
200g of chocolate
All of America has grown up with it, chocolate chip cookies with a glass of milk as a late evening or after-school snack. This vintage recipe is very tasty, quick, super easy to do and the cookies always turn out great. What more do we want? Try quickly!
How to make Chocolate Chip Cookies
Put butter and both sugars in a bowl.
Mix the butter and the sugars together until creamy.
Add the egg and mix it into the butter mixture.
Add vanilla to the mixture, mix it in quickly.
Preheat the oven to 190°C and spread waxed paper on two baking trays.
Sieve the flour with the baking powder in portions in the batter and fold it in.
Fold the chocolate pieces evenly into the cookie dough.
Scoop a little bit apart heaps of dough on the tray, the more dough the bigger your cookies.
Bake the cookies in 8-12 minutes golden brown, depending on the size.
Let them cool on the tray a few minutes, then on the wire rack to cool completely.
Chocolate chip cookies should be brittle on the outside but chewy in the middle, then they taste best!