How to Make the Best Chocolate Chip Cookies

by Kirsty Archer

Supplies

  • 125g margarine, melted
  • 1 1/4 cups soft brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 1/2 cups self raising flour
  • 3/4 cup chocolate chips
  • Instructions

    Step 1

    Try experimenting. I swap plain SR flour for wholemeal SR flour when I want to be healthy (!) and orange or coconut essence instead of vanilla. Delicious! All variations!

    Step 2

    Put your oven to 180•c and line a baking tray with foil and/or baking paper. This batch makes 24 cookies (even if you have a tendency to eat raw cookie dough like I do!); the dough freezes well too.

    Step 3

    Ingredients are not brand-specific although I do love Cadbury's chocolate chips (mainly because they taste so good and I can eat a few while baking!)

    Step 4

    Melt butter on the stove or in the microwave. You don't have to melt it right down to liquid, although I find the softer, (and more melted) the better.

    Step 5

    Mix sugar & melted butter in a bowl

    Step 6

    The butter and sugar should mix together to form a rich, thick caramel 'paste'

    Step 7

    Adding the egg & vanilla essence to the sugar & butter mixture should help smooth it to look like this

    Step 8

    Slowly add in the flour, mixing through until the mixture thickens to become more like dough. (Round about now I take my first taste of the dough...it's hard to stop!!)

    Step 9

    Stir through the choc-chips

    Step 10

    Use a teaspoon to scoop healthy dollops of dough onto the tray, spacing them out to allow for spreading. Bake for 8-10 minutes.

    Step 11

    The sooner you pull them out the oven, the gooier and chewier the cookies will be. If you leave the cookies in for 12-15 minutes they will be darker golden and much firmer.

    Step 12

    Here are what's left of my 24 cookies - I piled them all on the one tray as they tend not to last long around my place :)