Our tried and tested recipe for Chocolate Chip Cookies
We like to give our guests a little treat with a tin of biscuits in their bedroom. Our Chocolate Chip Cookies have become a firm favorite, developed from Delia Smith’s recipe, thank you Delia! here is the adapted recipe to try at home!
150g light brown soft sugar
1 large egg
1 teaspoon vanilla extract
175g plain flour
1/2 teaspoon bicarbonate of soda
100g dark chocolate chips
75g flaked almonds
Pre-heat the oven to 180C, gas mark 4
Line baking sheets with non-stick liners
As I am baking these wonderful cookies two or three times a week, I find it easier to have everything set out on the breakfast bar. The flour and bicarbonate of soda sieved into a bowl then adding the chocolate chips and almonds. In another bowl I beat the egg and vanilla extract and finally I put together the butter and sugar in a large mixing bowl, then we’re ready to go!
First of all beat the butter and sugar together with an electric mixer, until you have a smooth mixture. Add the beaten egg and vanilla extract. Time to put the electric mixer away and fold in the dry ingredients, keep folding until completely mixed.
Place heaped teaspoons of the dough onto the baking sheets, do make sure you give the cookies space to spread. Invariably I end up with three baking sheets with between 28 and 32 mounds of dough, depending how generous I’m being! Place them all in the oven and cook for approximately 15 – 16 minutes.
When baked remove from the baking sheet and leave to cool on a wire rack, these can be stored for about 5 days in an airtight container.