My previous cookie recipe was abandoned last summer when I went to my friend’s wedding in New York and his 14 year old niece gave me this one, now known in our house as Emma’s Chocolate Chip Cookies. It’s infinitely better, like the real sticky cookies you get in the States. I usually have a roll of the dough in the fridge and just cook it as I need it. Look out for packets of high quality chocolate chips, ideal for this recipe.
Makes 12 cookies
- 215g/7 ½ oz butter, softened
- 225g/8oz light brown sugar
- 2 eggs
- 1 tsp of vanilla extract
- 310g/11oz plain flour, sieved
- ¼ teaspoon of bicarbonate of soda
- A pinch of salt
- A good handful of chocolate chips
- Using an electric hand whisk, beat the butter, and brown sugar together until combined – about 2 minutes.
- Add the eggs and vanilla essence to the butter and sugar and whisk until well mixed.
- Sieve the salt and bicarbonate of soda into the flour, add to the mixture and whisk again until you have a stiff dough. Then stir through the chocolate chips.
- Roll the dough into a sausage shape, wrap in cling film and rest in the fridge for an hour.
- Preheat the oven to 170ºC.
- When the dough is chilled, slice the sausage into cookies and place on a baking tray. Bake in the oven for 15 minutes or until golden, cool on a wire rack.
Recipe provided by Judy Kavanagh Purepotentialpaleo.com and find Judy on facebook
Related: Homemade Lemonade and Chicken Legs with Lime & Ginger
What’s your tip for great home made cookies? Share it in the comments below.
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