Today Americans are celebrating National Chocolate Chip Day, so we are sharing this easy to make Chocolate Chip Cookie recipe from the talented Donna Hay.
Cookies, a reminder of our simpler days of childhood when milk and cookies were an afternoon treat. There is nothing more tempting than the smell of mum’s freshly baked cookies floating through the air and nothing more agonizing than having to wait for that batch of cookies to cool so you can eat them.
Chocolate Chip Cookie:
• 180G UNSALTED BUTTER, SOFTENED
• ¾ CUP (135G) BROWN SUGAR
• 1 TEASPOON VANILLA EXTRACT
• 2 EGGS
• 2 CUPS (300G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
• 1 TEASPOON BAKING POWDER, SIFTED
• 150G DARK CHOCOLATE, CHOPPED
1. Preheat oven to 180ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate.
2. Roll 2 tablespoonfuls of the mixture into balls, place on baking trays lined with non-stick baking paper and press to flatten. Bake for 12–15 minutes or until golden. Allow to cool on the trays. Makes 12.
And, if Chocolate Chip Cookies aren’t your thing then why not try this tasty alternative?
• 1¼ CUP (110G) ROLLED OATS
• 1¼ CUPS (185G) PLAIN FLOUR
• 1 CUP (220G) CASTER SUGAR
• ¾ CUP (60G) DESICCATED COCONUT
• ¼ CUP (90G) GOLDEN SYRUP
• 150G UNSALTED BUTTER, CHOPPED
• ½ TEASPOON BICARBONATE OF SODA
• 2 TABLESPOONS BOILING WATER
1. Preheat oven to 180°C. Place the oats, flour, sugar and coconut in a large bowl and mix to combine.
2. Place the golden syrup and butter in a small saucepan over high heat, stirring constantly, until butter is melted. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine.
3. Add to the butter mixture, being careful as it begins to foam. Add to the oat mixture and mix to combine.
4. Roll tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.
5. Cook in the oven, in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Makes 20.