Easiest Chocolate Chip Cookies
These keep perfectly if stored in an airtight container for up to 4 – 5 days, more often than not they don’t get stored and are eaten warm
Ingredients
- 110 g Butter
- 85 g Brown Sugar
- 70 g Caster Sugar
- 1 egg
- 250 g plain Flour
- 1 tsp Baking Powder
- 200 g Mixed Chocolate chips or leftover easter eggs, roughly chopped
Method
- Preheat the oven 160C.
- In a bowl cream together the butter, brown sugar and caster sugar until creamy and smooth consistency.
- Add the eggs and mix well for a further minute.
- Sieve in the flour and baking powder and combine using a wooden spoon.
- Sprinkle over the chocolate chips and ensure they are well mixed through.
- Using a spoon or your hands, make small balls of cookie dough of about 2 cm, and place on a parchment lined baking tray.
- Dip the tip of a fork in some water and push lightly on the cookies to flatten them.
- Place in the preheated oven for 7 – 10 minutes until golden.
- Remove from the oven and allow to cool before serving. Store in an airtight container and use as desired!
