Chocolate chip cookies
- Servings:
- 20
Introduction
These cookies are best eaten on the day they are made, but are so delicious they are unlikely to hang around for long.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 134 Kcal | 7.5g | 4.6g | 0.2g | 16.6g | 10.7g | 0.3g |
Method
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.
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