Chocolate chip cookies
These cookies are best eaten on the day they are made, but are so delicious they are unlikely to hang around for long.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
20 people
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat the oven to 180C/Gas Mark 4. Beat the butter and sugar together until light and creamy. Beat the golden syrup into the butter and sugar with the vanilla essence.
Step 2
Mix in flour and chocolate chunks until just combined. Take a teaspoonful of the mixture, roll it into a ball, then place onto a greased baking tray, flattening it slightly with the palm of your hand.
Step 3
Repeat with the remaining dough, allowing plenty of room for the cookies to spread while baking. Bake for 12 minutes until golden brown.
Step 4
Allow cookies to cool on the tray for few minutes before transferring them to a wire rack.
Step 5
Cook's note To make double chocolate chip cookies, substitute 25g of flour with 25g cocoa powder.
