This recipe is a family favourite and makes about 3 dozen delicious chewy chocolate chip cookies and they ship well overseas 🙂
You could easily substitute the chocolate chips for nuts and fruit if you wanted to do something a bit different.
What you need
- 1 cup of butter
- I cup brown sugar
- 1 cup caster sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ¾ cup of plain flour
- ½ cup of cocoa powder
- 1 tsp of salt
- 1 tsp of bicarbonate soda
- 1-2 cups of mixed chocolate chips
What to do
- Pre heat the oven to 180°C
- Cream butter and sugars until light and fluffy.
- Add the eggs and vanilla, mix until combined.
- Sift together the flour, cocoa and bi-carb, mix until combined.
- Stir through the chocolate chips.
- On a tray lined with grease proof paper place about a teaspoon sized ball and flatten them gently with a fork.
These cookies about double in size when cooked, so make sure they are spaced a reasonable distance apart.
- Bake for 8-10 minutes.
- I get really, really bored hand rolling the cookies so I tend to roll the dough into a log about the width of a 50 cent piece and pop it in the fridge until it firms up again. Once its firm I cut about 1.5cm pieces off my dough log. I find it takes about a third of the time it does hand rolling each bally.
- If you’re shipping them overseas stack them in a line and vacuum seal them. I then pop them in a Pringles container before putting them in the postage box. This seems to stop them from getting broken up and I’m told they arrive fresh 🙂