OUR GO TO COOKIE 😉

I have been baking these cookies for years. In that time I’ve slightly adapted Tana Ramsay’s super easy and super delicious recipe, basically you can get away with using at least half the sugar!

My eldest daughter can now whip up a batch of these at a drop of a hat or the silent rattle of the empty cookie tin.

Prep Time: 15 minutes | Cook Time: 7-8 minutes per batch

Ingredients

300g good milk chocolate
200g soft unsalted butter
200g caster sugar (use half)
150g soft light brown sugar (use half)
2 eggs, beaten
300g plain flour
1 tsp vanilla essence
1 tsp bicarbonate of soda

Method

Preheat oven — 180º C. Lightly grease a baking sheet. Break chocolate into small chunks — (note for 6-60 year olds – be sure to buy extra chocolate to eat at this point). Beat butter and sugars in a bowl until light and smooth. Beat in eggs, stirring through.Add flour, vanilla and bicarb, then stir in choc chunks.

Spoon mounds of mixture onto baking sheet, leaving room for them to spread while baking. Bake for 7-8 mins until golden brown. They will continue to set while cooling so be careful not to overcook. Allow to cool for 10 mins then remove to a wire cooling rack.

Eat them all (if you are under 10 years old*).

*currently applies to youngest daughter