Today though I decided to add a British twist on that great American classic, the chocolate chip cookie. I know it's been done many times on the Internet, but this is my version, the one I actually cook at home.
I'm also adding how to turn the basic cookie mixture into a double chocolate chip cookie. So you get two recipes for the price of one!
Chocolate Chip CookiesMakes: 12
Ingredients:175g (1 cup + 3 1/2 tbsp) self-raising flour
75g (6 tbsp) soft light brown sugar
100g (1/2 cup) butter
1 tbsp golden syrup (corn syrup)
100g (3 1/2 oz) chocolate chips
Method:Cream together the butter, sugar and syrup in a bowl until light and fluffy.
Add the flour, milk and chocolate chips and stir to combine.
Drop spoonfuls of the resultant mixture onto lightly-greased baking trays (space them well apart as the mixture will spread during baking). Transfer to an oven pre-heated to 160ºC (320ºF, Gas Mark 4) and bake for between 18 and 20 minutes, or until golden brown on top.
Remove from the oven and allow to cool on the baking tray for a few minutes to harden then transfer to a wire rack and allow to cool completely before storing and serving.
To turn these into double chocolate chip cookies replace 25g (1 oz) of the flour with cocoa powder and replace the soft light brown sugar with soft dark brown sugar.
For more classic baking recipes please see the Celtnet Cookie recipes pages.