Chocolate Chip Cookie Recipe

These cookies are quick and easy to cook and taste delicious, with a crisp outer layer and a gooey center these treats are best served when still warm, but if kept in an air tight container they last about a week. This mixture makes around 16 large cookies. So this is how you make them.

1. Preheat oven to 180°C, gas mark 4.

2. Prepare your baking trays by placing a sheet of grease proof paper on each.

3. Cream butter and the brown and caster sugar together, add your egg and vanilla extract , mix until smooth.

4. Sift in flour and salt and stir well. (I have to admit I rarely ever sift the flour)

5. Now it’s time to mix your chocolate chips in. (I prefer  getting a bar of cooking chocolate and roughly chopping it, that way you get a more rustic feel to the cookies and larger chocolate splodges.)

6. Using a tablespoon spoon your mixture into equal piles onto your papered baking trays. (Remember to leave enough space between them because they will spread out a lot.)

7. Place into the oven for around 10-15 minutes depending on how gooey you want them to be.

8. Take out and place on a wire cooling rack. After cooling for a bit they are ready for you to stuff in your face. Enjoy. 

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