Chocolate Chip Cookies
We love this recipe is very quick and versatile. Butter can be substituted with 100g of almond oil, for a milk free version, and wheat flour can be substituted with rice flour for a gluten free version.
Ingredients:
125g butter
100g light brown sugar
1egg
1tsp vanilla
225 g flour
1tsp bicarbonate of soda
2tsp cream of tartar
1/2 tsp salt
200g chocolate chip
Preparation
Work the butter and the sugar until soft and fluffy.
Add the vanilla, salt, egg and work again.
Mix the flour with the cream of tartar and the bicarbonate of soda then add it to the wet mixture.
Work the mixture into a dough and then add the chocolate chips.
Preheat the oven at 180C and line two baking trays with baking paper.
With wet hands form little balls out of the dough and place them onto the baking trays without flattening them.
Remember to distance the cookies from one another as they will flatten and rise while baking.
Bake for about 10 minutes or until golden.
Cool the cookies onto a wire rack before eating.
125g butter
100g light brown sugar
1egg
1tsp vanilla
225 g flour
1tsp bicarbonate of soda
2tsp cream of tartar
1/2 tsp salt
200g chocolate chip
Preparation
Work the butter and the sugar until soft and fluffy.
Add the vanilla, salt, egg and work again.
Mix the flour with the cream of tartar and the bicarbonate of soda then add it to the wet mixture.
Work the mixture into a dough and then add the chocolate chips.
Preheat the oven at 180C and line two baking trays with baking paper.
With wet hands form little balls out of the dough and place them onto the baking trays without flattening them.
Remember to distance the cookies from one another as they will flatten and rise while baking.
Bake for about 10 minutes or until golden.
Cool the cookies onto a wire rack before eating.
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