Food Network UK

Crispy chocolate chip cookies

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Ingredients

  • 200g plain flour
  • 1/2 tsp fine salt
  • 1/4 tsp bicarbonate of soda
  • 120g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • 165g caster sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla essence
  • 210g milk/plain chocolate, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Crispy chocolate chip cookies

1) Preheat the oven to 200C/Gas Mark 6. Line 2 baking tins with parchment paper.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, salt, and bicarbonate of soda in a medium bowl.

3) In a large bowl, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter mixture, to make a soft dough. Stir in the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped chocolate.

4) Spoon heaping tbsp of dough onto the prepared baking tin, spacing them about 7-cm apart (a standard tin can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

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