Just because the festive season is over doesn't mean we don't deserve a treat now and again. In fact, some times it is just what we need on a cold day in January. These simple to make chocolate chip cookies will do the job nicely. Filling the kitchen with the smell of baking will certainly lift your spirits.
These cookies are popular with children and adults alike. I like mine made with plain chocolate chips since the bitterness of the chocolate contrasts well with the sweetness of the cookie. Youngsters tend to prefer milk chocolate and, if you have a very sweet tooth, then white chocolate chips might be your thing. Or, if you fancy, why not mix all three together.
If you like baking, packets of chocolate chips always come in handy and I often have packet or two in the cupboard. However if you don't have any to hand, you could just do what I sometimes do and use a bar of chocolate, chopped into small pieces. The irregular chunks add to the home-made feel of the cookies.
That's it. I'm off for a cup of tea (and a cookie of course). While I'm gone why not tell me what your favouite cookies are in the comments.
Chocolate chip cookies
Ingredients
- 150 g butter softened
- 150 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 150 g plain chocolate chips
- 200 g self raising flour
Instructions
- Preheat the oven to 190°C/180°C/gas mark 5. Lightly grease 2 baking sheets.
- Beat the butter and sugar together until pale and fluffy.
- Beat in the egg and vanilla extract. Stir in the chocolate.
- Sift in the flour and beat into the mixture until well combined.
- Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread while baking. Shape each mound into a circle.
- Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
- Best eaten on the day they are made.
Helen Short says
Made these and they are lovely, crisp on the outside, soft and melting in the middle and the plain choc chips counteract the sweetness of the dough, which is basically a carrier for the chocolate after all!!
I used 170 C Fan and tried different cooking lengths since I don't like too crisp a cookie. About 11 mins in my oven was best, more and they are too crisp for my liking post cooling.
Thank you for all the cookie recipes - have tried three so far and they are all great.
Jacqueline Bellefontaine says
sorry for not getting back on your earlier comment I am out of the country with limited wifi.
Glad you liked these. They were one of my very early posts on Recipes Made Easy hence the not great photos. When i started the blog i decided to include fan oven temps as many people have those in the UK the difference in temp can vary from manufacturer to manufacture and I was giving the tmep as 10C cooler but i see that most blogs/ magazines say 20 so i changed to be consistant. So i think you were right to go for 170 I shall change it on the recipe. jx
Helen Short says
Was just about to try these and noticed the temperature - checked your raspberry and white chocolate cookies (on only crumbs remain site since have cooked those) and those are 190℃ (170℃ fan)/375°F/gas mark 5 - should these be the same? Many thanks.