These soft Chocolate Chip Cookies are a traditional go to favourite. They are a reliable biscuit when you are looking for something quick and easy to fill the cookie jar (or your tummy).
These Chocolate Chip Cookies are Mr My Sunday Bakes favourite. Every now and then he will register a complaint that I haven’t made them for a long time and I take the hint and whip up a batch.
I just asked him why he likes them so much and he said “because they taste good”. I was hoping for some sort of description of what it was about the biscuit that he liked, but really, I should have known better.
So put simply, you should make these biscuits, because they taste good, just ask Mr My Sunday Bakes.
- 100g butter, softened
- 1 teaspoon vanilla extract
- ⅓ cup caster sugar
- ⅓ cup brown sugar, firmly packed
- 1 egg
- ½ cup self raising flour, sifted
- ¾ cup plain flour, sifted
- 1 cup chocolate bits
- 1 tablespoon milk
- Turn the oven on to 180 degrees C (fan-forced). Line two baking trays with baking paper.
- Beat the butter, vanilla, caster sugar and brown sugar until light in colour and texture.
- Add the egg and continue to beat until combined.
- Add the flours, chocolate bits and milk and stir with a spoon.
- Scoop out about a tablespoon of the the mixture into a rough ball and place on the baking tray. The balls of mixture will spread as they bake so they don’t need to be neat. Place each scoop about 3cm apart.
- Bake for approximately 12 minutes then allow to cool on the baking tray for a few minutes before transferring to a wire rack to continue cooling.