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If you're looking for an easy tasty treat to make with your children, give these easy cookies a try. As you will see, you don't need a mixer; a wooden spoon and bowl will do. Mixing the ingredients is so quick and simple.
The best thing about this recipe is the fact that you need not leave this to chill overnight! Anyone who bakes regularly with children knows how difficult it is to keep kids patient while things prove, set, bake, cool. They just want everything this very instant!
Recipe makes 12-16 cookies
You will need:
150g softened unsalted butter
150g soft brown sugar
100g white caster sugar
1 egg
1 tsp baking powder
1/2 tsp bicarb
1/2 tsp salt
250g plain flour
150 chopped chocolate / chocolate chips
Method (NB read notes at the bottom of this post):
Preheat oven to 170 deg c (160 fan).
Stir the butter vigorously so that it is soft.
Add the sugars and mix to incorporate.
Add the egg and mix well so that all is combined.
Add your powders and then add the flour.
Bring into a dough.
Finally add your chocolate.
Roll into 12 balls (more if you want smaller cookies) and then refrigerate for an hour at the minimum.
Once chilled, place dough balls on a baking tray which is lined with baking parchment / a silicon baking mat. Space out your cookie dough balls, leaving at least 3 inches space between them, also making sure they are not too close to the edge of the tray.
Bake for 12-14 minutes until browned at the edges and still soft in the middle. Remove from the oven before the cookies have fully baked, as they will continue to bake on the tray. Leave to cool fully on the tray, so that they can set and toughen a little. This will mean that you can handle them without them breaking.
These cookies will keep for 4-5 days if kept in an airtight box.
Happy baking!
Notes:
- If you only have one type of sugar, you can just use one. The mix of brown and white does help to achieve that perfect texture so I would always recommend using both if you can.
-I recommend using a silicon baking mat for these cookies. My favourite brand is Silpat.
-The cookie balls are chilled before baking so that the butter can harden. If you don't chill these, they will spread when you bake them, resulting in a flat greasy cookie.
-A great way to have even cookies is to weigh all of your dough. Split it in half, and then half again, so that you have 4 equally weighed out lumps of dough. Next, divide each quarter into 3 for larger cookies, or 4 for smaller cookies.
