Over the weekend we were invited to a party where I wanted to bring a gift of some homemade cookies, but unfortunately I didn’t get the time to do it then and I got them a book token. Just as well as I forgot that the birthday boy is lactose intolerant!! The day afterwards I got around to it and gifted to someone else as a thank-you.
The cookie jar you see here is for us and is a re-purposed sweetie jar. They are the soft-chewy kind and take a little bit of time when they’re being baked because you need to just watch that they are browning on the outside but not too baked inside. They are ridiculously simple to throw together and everyone is delighted to receive home-baked cookies! The simple recipe came from a library book way back when and I don’t know what the original book was called, but here it is (makes approx 36 cookies):
Classic Soft-Bake Choc Chip Cookies
- 220g butter
- 160g brown sugar
- 110g caster sugar
- 2 eggs
- 1tsp vanilla extract
- 300g plain flour
- 1tsp bicarb of soda
- 1/2 teaspoon salt
- 250g choc chips
- Preheat oven to 190°C.
- Beat butter and sugars together until smooth
- Add eggs & vanilla then continue beating until combined
- Sift the flour, bicarb of soda & salt and stir into the butter mix until just combined
- Add choc chips and stir
- Drop rounded tablespoons of the dough onto the ungreased baking sheets about 5cm apart
- Bake for 10-12 mins until the surface is just set but the centres are still soft. they will appear underdone but will continue to harden while cooling. The “secret” is not to over-bake them.
- Allow to cool for 2mins on the baking sheets (no longer or they’ll harden too much) then transfer them to wire racks to finish.