Buttery chocolate chip cookies

    35 min

    Some say these are best with a nice cup of tea. Others insist it has to be a glass of milk. But everyone’s in agreement – these are one of the all-time classic cookies.


    1 person made this

    Makes: 20 chocolate chip cookies

    • 115g Dairygold Baking Block, at room temperature
    • 100g brown sugar
    • 90g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 75g chocolate chips
    • 55g chopped nuts (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Grease two baking trays.
    2. In a large mixing bowl, cream the Dairygold Baking Block and both sugars together until light and fluffy. Beat in the egg and vanilla and combine.
    3. In a second bowl, mix the dry ingredients together. Once mixed, stir them into the wet mixture by hand. Add the chocolate chips and nuts if using.
    4. Divide the cookie dough into 25g amounts (about a tablespoon's worth) and arrange them on the prepared baking trays, allowing room for spreading.
    5. Bake each batch for 8 to 10 minutes, before removing to cool on a wire rack.

    Cookie tip:

    You can use this basic cookie dough recipe to make all kinds of cookies – try swapping chocolate chip and nuts for glacé cherries and almonds, for example.

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