Easy Peasy Choc Chip Cookies
Now, I’m not normally a cookie fan, biscuit yes and the plainer the better, I know, it’s an odd one considering that I usually like the weird and wonderful.
When it comes to biscuits I’m normally a digestive or malted milk kinda gal, except for these cookies.
This recipe makes between 15 and 20 depending on how big you make them, I make them big so I only get 15.
What you will need:
175 grams Self Raising Flour
100 grams Butter
75 grams Soft Brown Sugar or for something richer 50 grams of soft brown and 25 grams muscavado
30 ml Golden Syrup (plus a tiny little bit extra)
50 – 60 ml milk
100 grams Chocolate Chips – whichever colour you want
Pre-heat your oven to 180 C for a fan oven, you can find the conversion for your own oven online here temperature conversion
You then want to cover 2 cookie sheets in baking paper.
Make sure your butter is soft, you want to mix it on it’s own until it’s all soft and fluffy looking. Then add your sugar and you want to mix it thoroughly until the butter and sugar are a fluffy sugary buttery combination.
You then want to add in your syrup and flour and start mixing, then start adding your milk a little a a time until the mixture is stiff enough to stand your spoon in but not stiff enough to hold it’s shape.
Then you want to stir in your choc chips, always the best part.
Once it’s all combined, place spoonfuls of the mixture on the prepared trays, you can use a big spoon or a small spoon, it’s up to you, I use a desert spoon size cause I like them big.
Bake for 10 – 15 minutes, keep an eye on them, the outsides should be golden and the middles should still be soft when they’re done.
Once out of the oven take the cookies off the trays and place on a cooling rack, they can be a little tricky to get off owing to the very soft centres, then eat.
I always eat one, ok two, alright then as many as I want, warm, they are so fricking delicious straight out of the oven, enjoy!