This is another recipe collected during my stay in Canada. These cookies can be prepared, baked and in your hands in twenty minutes. They are so delicious, that they rarely get a chance to completely cool down before they are gone, so when it’s just the two of us at home I halve the quantities to avoid a terrible accident….
8oz butter softened
8oz soft brown sugar
4 oz granulated sugar
2tsp vanilla (Can be omitted)
2 eggs
10 oz Plain flour
1tsp baking soda
½ tsp salt
300g Chocolate chips
Preheat oven to 375f/ 190c
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour, baking soda and salt until well blended.
3. Stir in the chocolate chips.
4. Drop heaped spoonfuls onto lined baking sheets 2” 5cm apart. The recipe uses teaspoons and is meant to make up to five dozen cookies, but I prefer to make fewer bigger ones.
5.Bake for 10-12 minutes or until lightly browned, the cooking time will vary depending on your oven and the size of your cookies so keep a close eye on them.
6. They will still be soft when they come out of the oven, so when they have slightly cooled transfer any that are left onto a cooling rack
8oz butter softened
8oz soft brown sugar
4 oz granulated sugar
2tsp vanilla (Can be omitted)
2 eggs
10 oz Plain flour
1tsp baking soda
½ tsp salt
300g Chocolate chips
Preheat oven to 375f/ 190c
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour, baking soda and salt until well blended.
3. Stir in the chocolate chips.
4. Drop heaped spoonfuls onto lined baking sheets 2” 5cm apart. The recipe uses teaspoons and is meant to make up to five dozen cookies, but I prefer to make fewer bigger ones.
5.Bake for 10-12 minutes or until lightly browned, the cooking time will vary depending on your oven and the size of your cookies so keep a close eye on them.
6. They will still be soft when they come out of the oven, so when they have slightly cooled transfer any that are left onto a cooling rack
No comments:
Post a Comment