With lockdown now beginning to ease, flour has now returned to the supermarket shelves! Which means two things: home made cookies and pancakes for dinner!
- 225g (1 cup) caster sugar
- 300g (2 cups) plain flour (sifted)
- 200g (1 cup) of butter melted
- 100g-200g chocolate or chocolate chips (I used half a crushed up bar of an orange chocolate bar)
- Add the sugar and melted butter in a bowl and mix together – a wooden spoon is fine, no need for a whisk.
- Add flour to the sugar and butter mixture and add in the chocolate chips.
- Mix these together. It is easier with your hands but if (like me) you hate getting your hands dirty then a spoon will do. If the mixture is not quite doughy enough, you can add some non-dairy milk or water to make it more runny, or add a bit more flour to stiffen it up.
- Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. I take a tablespoon to put a clump in my hand, then roll this around like play dough to make a little ball. When placing them, make sure they are spaced out evenly and not too close together, as they do tend to spread outwards as they cook.
- Place in the oven and bake at 160 Celsius (gas 3) for 10-20 mins. The bigger the cookies, the longer they’ll take to cook. They’re ready when the edges are a bit golden.
TIP: If you want them chewy and gooey, cook them for about 10-12 minutes. If you would rather them crunchy and crispy, cook for 18-20 minutes.