My very good friend Jane came back from India this week, and to celebrate this and her Birthday I made her my extra special choco chunk cookies! These buttery treats were so easy and cheap to make (great if your on a budget!) and went down a storm at Jane's Birthday party :) I used a recipe I have been doing since I was a child and it goes something like this 
Ingredients:
125g plain flour
70 g butter (softened)
1 egg
50 g soft brown sugar (Demerara)
50 g superfine / caster sugar
160 g chocolate chips (see notes)
½ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Now, Jane HATES nuts so I left them out this time, but usually i add 50g Hazelnuts for an extra crunch in the cookie. I also use chopped chocolate bar because you can then decide how BIG or small you want your chunks!! I like them BIG!! You can use white, dark or milk depending on your taste.
I start by mixing together the sugar, flour, butter (make sure you leave the butter out on the side for at least an hour before starting) bi carb and vanilla in the food processer until it is well combined.
Next I add the rest of the ingreadients and mix well.
Putting the mixture in the fridge for as long as you can stand (at least an hour) is the best tip I can give as this prevents the cookies from spreading into pancake like specimens in the oven and also gives them a good crunch.
125g plain flour
70 g butter (softened)
1 egg
50 g soft brown sugar (Demerara)
50 g superfine / caster sugar
160 g chocolate chips (see notes)
½ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Now, Jane HATES nuts so I left them out this time, but usually i add 50g Hazelnuts for an extra crunch in the cookie. I also use chopped chocolate bar because you can then decide how BIG or small you want your chunks!! I like them BIG!! You can use white, dark or milk depending on your taste.
I start by mixing together the sugar, flour, butter (make sure you leave the butter out on the side for at least an hour before starting) bi carb and vanilla in the food processer until it is well combined.
Next I add the rest of the ingreadients and mix well.
Putting the mixture in the fridge for as long as you can stand (at least an hour) is the best tip I can give as this prevents the cookies from spreading into pancake like specimens in the oven and also gives them a good crunch.
Set the oven to 180 C/350 F/Gas Mark 4.
Put a generous teaspoon sized ball on a greased baking tray trying not to handle the mixture too much as it needs to be cold. Space each cookie ball about 4cm away from each other and tap down slightly with the spoon.
Place in the pre heated oven for 10-15 minutes depending on your oven (just keep checking until golden brown).
Place on a cooling tray but definatley try one while they are stil warm and the chocolate is gooey!
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