We all love homebaked cookies in our house, and this is one of our favourite recipes! It’s one we have adapted from this ‘millies cookies’ recipe, as we were looking for a more budget-friendly & slightly healthier version. Our version contains less brown sugar but still just enough to keep the delicious flavour that makes them hard to resist. We also add more flour for a slightly chunkier cookie. The result is delicious, slightly crunchy on the outside, but still beautifully soft on the inside. Our version is more cost-effective, a tad healthier, and still irresistible!
These are quick to make and cook and are definitely best eaten warm. They store for up to a week in an airtight container (not that they ever last that long!) They are perfect to pop in a packed lunch too!
Our top tips.
We use a basic milk chocolate bar. You can easily chop into small chunks using a knife, and it’s much more cost-effective than buying chocolate chips.
Why not double the recipe and freeze half the mix for later? When you reach step 4, just roll it into a log shape, place it in a container, and freeze it for another day. When you are ready to bake, slice off 1cm rounds and bake as usual.
The Best Chocolate Chip Cookie Recipe
Ingredients
- 125 g butter softened
- 50 g light brown soft sugar
- 175 g caster sugar
- 1 tsp vanilla extract
- 275 g self raising flour
- 1/2 tsp salt
- 200g chocolate either chocolate chips, or a 200g bar roughly chopped into small pieces
Instructions
- Preheat the over to 180C , gas mark 4
- Cream the butter and sugars, then mix in the egg and vanilla
- Sift in the flour and salt, then add the chocolate chips
- Scoop tablespoon sized amounts on to a baking tray
- Place on an ungreased baking tray and bake for 7 minuites unill just setting for a true doughy cookie, or cook for 10 minutes or until just golden around the edges.