Erica’s choc chip cookies
120g soft brown (muscovado) sugar
120g caster sugar
300g plain flour
1 teaspoon baking powder
175g unsalted butter
A large egg
200g (or thereabouts) milk and dark chocolate
Measure out all of your ingredients – add the baking powder to the flour, stir together. Cut the butter into squares and leave to soften. Chop the chocolate into chunk sized bits and pieces.
In a large bowl, beat the butter to make it smooth. Add the (two) sugars and keep on beating until all are blended. Add the egg to the sugar and butter; mix together well.
Stir in the flour– just until you can’t see any white bits. Stir in the chocolate, so that it is distributed fairly evenly. You now should have a ‘dough’ – a stiff and shaggy mix that needs taming into a shape like a log.
Put the dough onto a work surface (probably best on a sheet of baking parchment or clingfilm) and push, roll, and pat it together until it is log shaped – chill it for approx. 30 minutes.
Set your oven to 170ºC, fan (or equivalent) Cut the dough ‘log’ into 20 x discs of cookie dough; place on a baking sheet lined with baking parchment (allow the cookies lots of space around them to spread out while they bake). Bake for about 10-12 minutes – until golden.
Cool on a wire rack, eat as soon as possible!
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