Ingredients:
100g butter
200g self-raising flour
125g white sugar
1 pinch of salt
1 large egg
100g chocolate chips (milk or white chocolate)
This recipe makes 12 using a 6cm cookie cutter.
You can use plain flour, but self raising flour is better, as these cookies fluff up.
Beat the sugar and the butter together, as though you were making a cake. Make sure the butter is at room temperature. Then add the egg and mix in.
Using a large spoon, add the flour and salt and then finally the chocolate chips. You can use an electric mixer at this stage, but the dough is quite sticky and thick, so a spoon is best. Bring the dough together in a ball and then chill in the fridge for 30 minutes.
Then roll the dough out onto a worktop which has been dusted with flour until it is 1cm thick and cut out 12 cookies. Be careful not to make the cookies too thin, as they will spread out a little in the oven and won’t be as good if they are thin.
Place them on a baking sheet, spaced 2 – 3cm apart, and then chill again for 30 minutes. This is important because the butter needs to firm up before the cookies go in the oven.
Bake at 190 degrees for 10 minutes. As all ovens are different, if they don’t look brown enough, give them another 2 minutes.
Leave them in the baking tray for a couple of minutes to cool and then transfer them to a wire cooling tray to go cold.
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