What’s more comforting on a rainy day than freshly baked goods? Nothing! My favourite activity on a rainy Saturday is to get into the kitchen and bake something tasty. Today, a rainy Saturday in January, I’m baking chocolate chip cookies. Easy and reliable.
When making cookies, my greatest piece of advice is to not skip the chilling part. You may be tempted to whack the cookies into the oven immediately but trust me, if you chill the dough first you’ll end up with perfectly shaped cookies that haven’t spread into one another.
I have used milk chocolate here but you are welcome to use white or dark or even a combination of two or three types. It’s up to you.
Hope you enjoy!
75g soft dark brown sugar
75g caster sugar
250g self-raising flour
1/4 tsp salt
Cream together the butter and sugars.
Mix in the egg, flour and salt.
Finally fold in the chocolate.
Bring the dough together, wrap in cling film and chill in the freezer for at least 30 minutes .
Line three baking trays with greaseproof paper and preheat the oven to 180C.
Remove the dough from the freezer and divide into 16-20 balls.
Bake for 15 minutes.