I have to admit, we have a real soft spot for these in our household, there almost always needs to be some in the biscuit tin. And not that we have ever really manage to see how long they stay fresh, in a normal sealed biscuit tin you should be able to get them to last around a week.
Also, unlike some recipes, these are really easy to make and other than the chocolate chips, most of the ingredients can be found in the ‘baking cupboard’ at home. Yes, we all have one of those cupboards! And, if you really wanted to make the cookies and didn’t have the chocolate chips, that is fine too. They are still very delicious.
What we also love about baking cookies is that you can cook them to your own preference. Some people like their cookies to be more like a biscuit and other like a softer cookie. Personally, I like a bit of crunch but you can’t quite beat the warm cookie that has come out of the oven and spent a short time on the cooling rack before being gobbled up. Just hide the rest before they all disappear from the cooling rack before even making it to the biscuit tin!
A weekly staple in our house!
Milk Chocolate Chip Cookies
Ingredients
- 120 Grams Unsalted Butter
- 50 Grams Caster Sugar
- 95 Grams Brown Sugar
- 1 Large Free Range Egg
- 200 Grams Plain Flour
- 1/2 Tspn Bicarbonate of Soda
- 100 Grams Milk Chocolate Chips
Instructions
- Ensure that the butter and the egg is at room temperature. Preheat the over to 180 for non fan oven
- Cut the butter into small squares and put into the mixing bowl
- Add both of the sugars to the mixing bowl and mix together well
- Once mixed, crack the egg and add into the mixture (I suggest cracking into a separate bowl incase any shell pieces fly into the bowl) and also the vanilla extract. Mix together .
- Add the flour and the baking soda and mix until a cookie dough consistency has been reached. Will get quite sticky.
- Add the chocolate chips to the mixture and then mix together once more.
- Using a spoon, place small balls of the dough onto a baking tray that you have lined with baking parchment.
- Place into the oven for 10 to 12 minutes. If you like your cookies soft, try to make it nearer 10.
- Cool on a wire rack and enjoy. Trust us, they won't last long.
If you are baking for the first time, here some equipment that we think will help you out.
Helpful Equipment:
Mixing Bowls – We love these ones because they are non slip. Keeps the flour in the bowl and not all over the floor!
Wire Racks for Cooling – Best to get a 2 piece set as you will most likely need 2 for a batch of cookies.
Biscuit Tin – Somewhere to keep your delicious bakes!
