100g butter, room temperature
100g caster sugar
125g self raising flour
75g good quality dark chocolate (chopped into chunks)
1 tbsp cold water (if necessary)
- Preheat oven to 180°C.
- Using an electric mixer (or electric whisk), cream together the butter and sugar until pale.
- Sieve the self raising flour and mix it into the butter and sugar until the consistency of fine breadcrumbs. Add in the chocolate chips. Bring the mixture together to a firm dough (add the water if necessary to bind the dough).
- Using your hands, roll the dough into ‘table tennis’ size balls. Arrange on 2 baking sheets lined with parchment paper (leave ample space between cookies, as they will spread outwards during cooking). Chill in the fridge for 10 minutes before baking.
- Bake in the oven for 12-15 mins until slightly risen and golden. Once cooked, leave to cool slightly before transferring them with a palette knife to a wire rack.
- You can roll the mixture into a thick sausage and save it in the freezer. When you want to bake some cookies, simply remove it from the freezer for half and hour and slice thick coins using a knife dipped in hot water. Bake as normal.
Why we love this baking recipe:
This recipe is very easy for kids to bake with their parents or teacher especially if you are looking to add great recipes to your homeschool time. Students in our cookery classes love learing simple recipes like these chocolate chip cookies.
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