Friday, 1 May 2009


As promised here is the receipe for the chocolate chip cookies:

Chocolate Cookies – pre time: 35 minutes; cooking time: 40 minutes

This is a versatile recipe for melt-in-your-mouth cookies. You can use either chocolate spread for a double chocolate taste or peanut butter for a nutty flavour.

Ingredients for 20 cookies

125g / 4oz unsalted butter
90g / 3oz soft light brown sugar
1 egg
125 / 4oz chocolate spread or half a bar of milk cooking chocolate
2-3 drops of vanilla extract
90g / 3oz caster sugar
200g / 7oz plain flour
30g / 1oz cocoa powder
1 pinch of salt
½ os baking powder
150g chocolate chips – white/milk/dark

1. Preheat the oven to Gas 4. Cream the butter and both types of sugar together in a
large bowl until the mixture turns creamy. Use an electric mixer.
2. Still using the electric whisk beat the egg, chocolate spread, and vanilla extract into the
creamed butter and sugar mixture, until fully mixed in.
3. Sieve the flour, baking powder, cocoa powder, and salt into a bowl. Use a wooden spoon
to help the mixture through, if you need to.
4. Add the sieved flour mixture to the chocolate mixture and gently mix them together
with a wooden spoon. Stir in the chocolate chips. At this point you may need to add a
drop of water to the mix.
5. Place 6-7 heaped dessert spoonfuls of the cookie dough onto each baking tray, leaving
space between each mound so they can spread as they cook.
6. Bake for 16 minutes. Take the trays out of the oven and leave the cookies to set for 2-3
minutes. When set, transfer them onto a cooling rack.
7. When you take the cookies out of the oven they will appear very soft. Don’t worry as
when they cool down they will harden up.

For best results, bake the trays of cookies one at a time on the middle shelf of the oven.

1 comment:

  1. Thank you so much for posting the recipe, they sound fab x