There is nothing better than fresh homemade cookies! Crispy, chewy and utterly addictive!
Cookies, the cool American cousin of the biscuit. They should be crispy on the outside, chewy on the inside. In my opinion, they are at their best warm, soft and fresh out the oven. Can you think of anything better than a batch of homemade chocolate chip cookies? No, I didn’t think so!
Whatsmore, they are extremely easy. A basic cookie dough recipe consists of a few main ingredients; butter, sugar, eggs and flour. From there you can personalise them any way you want!
Cookies are usually made with brown or muscovado sugar because of the sticky consistency, however, you can substitute for white sugar but be aware it may have a different texture without the brown sugar.
To make this recipe gluten-free, you can easily substitute the flour with the same quantity of almond or coconut flour.
Cookies are so easy that you can even make them using pre-made cake or brownie mix! All you have to do is add a little more flour.
You can also make vegan cookies without eggs and butter but you will need to follow a different recipe!
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Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
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Cream the butter, the granulated sugar and the muscovado sugar together.
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Add the vanilla extract and the egg.
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Sift self rising flour into the bowl and add the salt and mix until combined
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Add dark chocolate chips or chunks and stir well.
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Use a tablespoon to make small scoops of the mixture, spacing them well apart on the baking trays.
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Bake until the edges are slightly brown and the centre is still slightly.
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Leave the cookies on the baking tray for a couple of minutes to set then lift them onto a cooling rack.
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