Chocolate chip cookies
Makes around 24 cookies Time Preparation 15 minutes + 2 hours in the refrigerator + baking time
4 oz butter
2 oz brown sugar
4 oz granulated sugar
4 oz dark chocolate, preferably chocolate chips
7 oz wheat flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
- Instructions: Remove the pan from the heat and let the butter cool. Mix the brown sugar, sugar and egg into the butter.
- Cut the chocolate into chunks, unless you’re using chocolate chips. Mix the chocolate, flour, bicarbonate of soda and salt in a bowl. Pour in the butter and sugar mixture and blend into a batter. Leave the batter in the refrigerator for around 2 hours.
- Mold the batter into balls, around 1 tbsp per ball. Place a ball in each muffin tin hole (a total of 6). Bake on a low heat for around 10 minutes. Turn off the heat and keep the cookies under the lid in the residual heat for 3 minutes. Remove and allow to cool on the rack. Bake the remaining balls in the same way.
Tip! If you don’t want to bake all the cookies at once, the batter can be refrigerated for up to three days.