Who doesn’t like a freshly baked biscuit or cookie? And in celebration of this tasty treat, today is apparently National Biscuit Day.
So in homage to the humble biscuit we bring you our recipe for our favourite biscuit/cookie here at Ashburton Cookery School. It is of course a Chocolate Chip. We dare you to eat just one!
Chocolate Chip Cookies
MAKES: approx. 20 biscuits
- 170g unsalted butter
- 300g plain flour
- 220g light brown sugar
- 120g white caster sugar
- ½ tsp. bicarbonate of soda
- 1 tsp. salt
- ½ tbsp. vanilla extract
- 1 large egg
- 1 egg yolk
- 300g milk chocolate chips
- Sieve together the flour, bicarbonate and salt into a bowl.
- In another bowl cream together the butter, sugars and vanilla.
- Add the whole egg slowly to the creamed sugar mixture and mix well.
- Add the dry ingredients, including the chocolate, into the sugar mixture and mix well again.
- Divide the mix into 3 and wrap in cling film in cylindrical shapes and place in the fridge until firm. Alternatively freeze until required.
- Cut approximately 10mm slices of biscuit mix, place onto a tray and push down gently with the palm of your hand. Leave enough space for the biscuits to spread a little.
- Bake at 200ºC for 10 – 12 minutes or until golden brown around the edges and a little bit chewy in the middle.
- Place the cookies onto a cooling rack. These biscuits, when cool, may be stored in an airtight container.