Makes 18-24 depending on the size of the cookies you make
- 125g of softened butter plus extra for greasing
- 125g of soft brown sugar (or demerara which gives the cookies extra richness)
- 1 beaten egg
- 200g of self-raising flour
- Pinch of salt
- 125g of chocolate chips (drops)
- 50g of brazil nuts (optional)
- Grease a couple of baking trays with a little butter. If you have greaseproof paper, you could line the trays with this – it works wonders!
- In a large mixing bowl, cream together the butter and sugar until light and fluffy
- Gradually add the beaten egg to the mixture, beating well after each addition
- Sift the flour into the creamed mixture and blend well
- Stir in the chocolate and, if you’re using them, the brazil nuts
- Place heaped teaspoons of the mixture on to the baking trays – do not put more than six cookies to a tray, and make sure there’s plenty of space between the cookies or they will run into each other!
- Bake in a preheated oven at 190C/375F/Gas Mark 5 for 10-12 or until golden brown (you might have to place the cookies on the top shelf to make them cook quickly
- When cooked, place the cookies on to a wire rack and wait until completely cooked to enjoy!
Suggestions: Once you’re confident with cooking the choc chip cookies, why not try different flavours? Try making double chocolate by adding cocoa powder to the uncooked mixture, or you could add mixed spice and sultanas for a luxurious taste? If you can cook it in a cookie, try it!