Cookies. Biscuits. Tasty morsels of awesomeness. Call them what you will, but I think we're fairly universal in our love for them. They pick you up when you're flagging mid-afternoon in the office; they make the sitting down and eating part of lunchtime at school fun; they're portable for those long car trips when virtually all parents have resorted to bribery at some time or another.
I made some cinnamon and coconut anzac biscuits last week, which I've been thoroughly enjoying, but decided it was time to break out some more choc chips, for the younger members of our family. Harry loves them with mini m&ms, so that's what I used, but any chocolate will do.
125 g butter
1/2 cup brown sugar
1/2 cup castor sugar (or regular, or raw)
1/2 tsp vanilla essence
1 3/4 cups SR flour (or same amount normal flour + 3 tsp baking powder)
1/2 tsp salt
1/2 cup choc chips
- Preheat oven to 180 degrees celcius. Grease or line baking trays.
- Beat butter, sugars and vanilla together until creamy (well, as creamy os brown sugar will go). Add egg and beat together.
- Pour flour and salt in (sift it, if you can be bothered) and mix well. Mix in choc chips.
- Roll little balls of dough (about golfball size or a little smaller) onto tray and press to flatten slightly.
- Bake for about 12 minutes, or until golden.
NB: Makes a good 40 biscuits - I make about 24, then freeze the rest of the dough, and then I've got enough dough in the freezer to whip up another dozen or so when we need them.
SR = self-raising flour