So what have I got for you this month? How does double chocolate chip cookies sound. They’re really easy to make but incredibly yummy.
As with all cookies recipes you can add or change things to suit your own personal preference. Say for example, you like white chocolate but not milk. Simply replace the milk chocolate chips for white ones.
Or, what about adding some nuts to the cookies. Chopped walnuts, pecans, Brazil, macadamia would work. The possibilities are endless. Just have fun making and eating them....
Double chocolate chip cookiesIngredients:
- 4oz/100g butter/margarine
- 3oz/75g soft brown sugar
- 2 tbsp golden syrup
- 5oz/125g self-raising flour, sieved
- 1oz/25g coco powder, sieved
- 4oz/100g chocolate chips (I used both milk and dark but any will do)
- 2tsp milk
- Pre-heat the oven to 180º c/Gas Mk 4. Fan oven 160ºc.
- Grease or line two baking trays (I used Lakeland non-stick liners but greaseproof paper/ baking parchment would be fine).
- Beat the margarine until soft then add the sugar and cream until light and fluffy.
- Stir in rest of the ingredients and mix well.
- Place spoonfuls of the cookie dough onto the baking trays – I used an ice-cream scoop as I’m hopeless at getting things the same size.Flatten the cookies slightly with your fingers, and make sure the cookies are not too close together otherwise you’ll end up with one giant cookie.
- Bake for 8 -10 minutes then leave them on the tray for one minute to firm up slightly before lifting them onto a wire rack. I found they were too soft to move otherwise.
- Leave on wire rack to cool. Resist if you dare!!!!!