They don't snap when you bend them, they're gooey on the inside but still crisp on the outside.. To me, these are the perfect all-American cookies. Try them out for yourself!
Remember to take them out of the oven BEFORE they look cooked - they'll keep cooking once out but if they look cooked they'll be more biscuity.
Ingredients:
- 125g butter, softened
- 100g light brown soft sugar (demerara sugar is too bitty)
- 125g caster sugar
- 1 egg, lightly beaten
- a little vanilla extract if you fancy
- 225g plain flour (self raising works too if you prefer a fluffier cookie)
- as many chocolate chips as you want! The more the better in my opinion!
- Preheat the oven to 170-180 degrees celsius.
- Cream both the brown sugar and the caster sugar with the butter, then add the egg and vanilla essence. Resist the urge to eat it all now.
- Sift in the flour. Do try and sift, as this makes the cookies light and airy.
- Add your chocolate chips. Maybe eat a few before they make it to the mixture..
- Roll into small balls (about the size of a mint imperial) and place on greaseproof paper. Space them out well - you don't want them all merging together like mine did! Unless of course you want one massive cookies. Yes please.
- Cook for either 7 minutes if you want them really gooey and soft, or about 10 if you want them golden around the edges.
- Dunk in a cup of tea and enjoy.
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