It’s been a very busy couple of weeks in our household, so I didn’t do any baking last weekend, so thought I’d make up for it with a few home favourites. My youngest got his favourite blueberry teddy bear cake yesterday, just in time for him to share with his sister’s boyfriend – see who gets to it first! And, everybody at home loves the chocolate chip cookies, my husband in particular, so I thought I’d make a big pile of them.
I did get a message from my daughter yesterday when I sent her the pics of the cookies to say that we should be dieting, and she can’t turn her back for one minute before I get the flour out – hahaha – she’s so right! Here we go:
Gotta love the book Grandma’s Best Recipes, page 215, and for once, I haven’t adapted it, except for the doubling up of course 🙂
- 125 grams of soft margarine, plus extra for greasing – I don’t do the greasing bit, I’ve got these fab things, can’t remember what they’re called, but you put them in the cooking tray, they’re silicone, so no greasing required – and we use Stork margarine
- 175 grams of plain flour
- 1 tsp baking powder
- 85 grams of light muscovado sugar
- 5 tbsp caster sugar
- 1 tbsp vanilla essence
- 1 egg
- 125 grams of dark chocolate chips – I use Sainsbury’s cook’s dark chocolate chips and I put in 150 grams if I’m making one portion and 300 grams for doubling
- Preheat the over to 190, and get two baking trays ready
- Put all of the ingredients into a large mixing bowl and beat well until combined – now, if you want the cookies to come out looking more chocolatey (is that a word?), then nuke the margarine and put that on last over the chocolate chips, and then beat well etc
Then bake it in the over for about 9-10 minutes until they’re golden brown, and then put them onto a wire rack to cool completely before chomping on them!