Chocolate Chip Cookies (Experimental Blend #3)
Makes about 36. This was the result of my second or third "from scratch" attempt at discovering a cookie recipe. You could replace the vanilla with ginger, cinnamon and ground mixed spice, for a different experience.
Preheat the oven to as Mark 4 / 175 degrees C / 350 degrees F.Sift the flour and baking powder into a bowl. Rub in the butter until like breadcrumbs, then stir in the sugar and chocolate chips.
Beat the egg, milk and vanilla together, then stir into the mixture with the chocolate chips. When stirring becomes difficult, continue to mix the dough by hand.
Shape by rolling the dough into balls about three quarters of an inch in diameter, then flatten them to about a quarter inch thick. Place on greaseproof paper on baking sheets, and cook for 25 minutes. If you can't bake all 36 at once (which is quite likely) cover the bowl with a damp teatowel until you can make the next batch.
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- 500g / 16 oz plain flour
- 250g / 8 oz butter
- 250g / 8 oz sugar
- 2 tsp baking soda
- 3 tsp vanilla flavouring
- 1 egg
- 60ml / 2 fl oz milk
- 100g / 4 oz plain chocolate chips
- 100g / 4 oz milk chocolate chips
- 100g / 4 oz white chocolate chips
Beat the egg, milk and vanilla together, then stir into the mixture with the chocolate chips. When stirring becomes difficult, continue to mix the dough by hand.
Shape by rolling the dough into balls about three quarters of an inch in diameter, then flatten them to about a quarter inch thick. Place on greaseproof paper on baking sheets, and cook for 25 minutes. If you can't bake all 36 at once (which is quite likely) cover the bowl with a damp teatowel until you can make the next batch.