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Chocolate chip cookies
A classic biscuit that will never date. Whether we’re kids or adults, we all love these.
120 g softened butter
100 g castor sugar
85 g Demerara sugar
1 extra large egg
1 vanilla pod, split and deseeded
180 g cake flour
5 ml baking powder
2.5 ml salt
250 g finely chopped dark chocolate
Preheat the oven to 180 °C. Line two baking trays with baking paper.
To make the cookie dough
Cream together the butter and both sugars until pale and fluffy, then add the egg and vanilla seeds and beat well. Sift the dry ingredients into the butter mixture and fold it in. Add the dark chocolate in. Place heaped teaspoons of dough onto the baking paper, leaving some space between each for spreading. Bake for 12–14 minutes. Remove from the oven, then transfer to a wire rack to cool.
Author’s tip: Children love the wow factor, so make giant biscuits and they will be devotees for life. You can also make this dough as a ‘cut and bake’ – roll the dough into a sausage shape, wrap in wax paper and freeze. Simply cut and bake from frozen.
Recipe is extracted from For the Love of Baking by Sarah Dall (Struik Lifestyle).