About this recipe:This recipe for Chocolate Chip Cookies is really easy to follow and makes delicious, slightly chewy cookies. You can also give the cookies your own twist using whatever you fancy. For example, try replacing the dark chocolate chips with white chocolate, raisins, mini marshmallows, the choice is yours…I’ve even tried using finely chopped crispy smoked bacon!! This recipe uses an egg so probably best not to eat the cookie dough raw and when baked will keep in a tin for a week, if they last that long.
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Start by preheating your oven to 160°C and line two baking sheets with baking paper.
In a bowl, mix the butter and sugar together with a wooden spoon until the mixture looks pale.
Add the egg and beat until your mixture looks fluffy.
Add the flour, baking powder, vanilla extract and a pinch of salt to the butter/sugar mixture and continue to mix until properly combined.
Add the chocolate chips and work them in until they are evenly distributed. At this point you the mixture should have come together to form a dough rather than a cake mixture or batter.
Using your hands roll the cookie dough into balls and place them on the baking sheets leaving plenty of space in between for them to spread out. You can make your cookies as big or small as you like depending on how you like them.
Bake on the middle shelf for about 12-15 minutes. Keep an eye on them and take them out when the edges are crispy and the middles are still a bit squishy, then you’re guaranteed chewy cookies with crunchy edges.
Immediately transfer them to a wire rack using a palette knife and leave to cool completely.
While your cookies are cooling, melt the white chocolate in a bowl over some simmering water and pour into a small piping bag.
When the chocolate chip cookies are cool, snip the end off your piping bag and make zigzag lines over the cookies to create a chocolatey finishing touch.