The summer weather still has not yet arrived here in the UK, which is playing havoc with my plans to practice my barbecue skills. The absence of sunshine and excess of rain also means that my girls are trapped inside the house practicing their “I’m bored… There is nothing to do!!!” routine.
So in an attempt to appease their constant need for “something to do” I thought I would put my little angels to work in the kitchen baking some delicious chocolate chip cookies.
CHOCOLATE CHIP COOKIES
Child friendly recipe!
This recipe was adapted from a recipe by Anthony Worrall-Thompson which was originally featured on BBC’s Saturday Brunch. He used more salt which I found gives the cookies a salty taste, especially when the recipe is made using salted butter.
- Preparation time: less than 30 minutes
- Baking time: 9-11 minutes per batch
- Skill level: beginner
- 350g/12¼oz unsifted flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 225g/8oz butter
- 175g/6¼oz caster sugar
- 175g/6¼oz soft brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 350g/12¼oz dark chocolate, crumbled
- Preheat the oven to 190C/375F/Gas 5.
- In a bowl, combine the flour, baking soda and salt.
- In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
- Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
- When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.