Everyone needs a simple and easy cookie recipe up their sleeve for when the children are off school.
Whatever your favourite flavour is a basic cookie batch recipe is a must.
Do you really need a how to guide to the straight-forward baked good? Probably not, but it’s great reason for us to whip up our favourite treat.
Everyone makes the yummy guilty pleasure a little differently, but here’s our recipe – with our tips and tricks.
Let us know how you make your cookies too in the comments.
This recipe makes about 40 cookies, cut the quantities for less.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup salted butter, very soft
2 large eggs
1 teaspoon vanilla extract
1 teaspoon table salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups semi-sweet chocolate chips
Large bowl for mixing
Tip: If you don’t have a cooling rack take the grill rack from the oven and use that.
Trick: If you don’t have a measuring spoon or cup use a mug, this roughly works out as 100ml. Work out the ratio of ingredients (1 cup – 100g) and use that to measure.
How to make them
1. Preheat the oven to 375 degrees.
2. Spray tray with non-stick or use greaseproof paper.
3. Mix the sugar (both) together. Break any hard bits and chunks.
4. Mix softened butter into the sugar.
Tip: If you need to soften the butter, put it in a microwaveable bowl and just warm it for about 10seconds at a time until soft but not liquid.
5. Mix your eggs in one at a time into the bowl with the sugar-butter mix.
6. Use the spoon to beat the eggs – lightly – before stirring them into butter and sugar.
7. Mix the vanilla, salt and baking soda. Mix the batter all together. Make sure there are no clumps.
8. Add the flour all together, don’t mix too much but make sure there’s no dry flour.
Tip: You can use your hands to mix and it makes them a bit denser
9. You should have a dough now (technically this is when you add your flavouring – so chocolate chips, etc – make sure you fold them in and don’t mix)
10. Use a tablespoon to get a scoop of batter and place this on to the baking sheet. Keep doing this until the dough is all gone. Think ping-pong ball size.
11. Make sure there are gaps between each dollop on the tray. You can either flatten them with a fork – this leaves a nice mark.
12. Bake! Keep them in for about 12minutes – check them though as they can be done in 9minutes.
13. Let them cool and settle before putting them on the rack.
Tip: If you’re oven isn’t big enough cook them in batches.
Tip: You can also freeze the dough and use it later. It will make the sugar taste more like caramel.
Trick: You can keep the mixture for a few months.