Chocolate Chip Cookies
These have a history. In the first book someone – could have been me – failed to notice there were no chocolate chips included. We were informed by a lady who wrote a very nice letter, merely asking how much she should use. She won’t need to write this time!
Makes about 28
|110g spreadable butter|
|150g light brown soft sugar|
|1 large egg, beaten|
|1 teaspoon vanilla extract|
|175g plain flour|
|½ teaspoon bicarbonate of soda|
|75g toasted chopped hazelnuts|
|100g dark, milk or white chocolate chips|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: Baking sheets, with non-stick liners|
This recipe is from Delia's Cakes
First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy. Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed.
Now take slightly rounded dessertspoonfuls of the dough and arrange them (well spaced out) on baking sheets.
Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.
As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife.
Cool them on a wire rack and store in an airtight container.
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I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.
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