Chocolate Chip Cookies

IMG_5707I recently rediscovered this recipe, handwritten on a piece of scrap paper, hidden among the many recipe books in my house. A friend and I used to make them when we were in Year 10 or 11 (so around 15 years old), always with the intention of taking them into school the next day either for a cake sale or just to share with our friends. However, sadly, they were always so good that the remainder which did get taken into school was never enough to share, and we would end up eating most of them ourselves. Luckily we didn’t make them too often! The recipe can easily be doubled if you plan on sharing them with your friends or colleagues.
Camilla

Makes 12 large cookies

Ingredients
120g unsalted butter

120g brown sugar
90g golden syrup
1 egg
225g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp vanilla essence
120g milk chocolate chips

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1. Cream together the butter, brown sugar and golden syrup, making sure there are no clumps of butter left.
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2. Add the egg, flour, bicarbonate of soda and vanilla essence. Mix everything together, adding the chocolate chips when all the ingredients have begun to combine.
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3. Preheat the oven to 180C/Gas mark 5. Spoon the mixture onto a baking tray covered with greaseproof paper, leaving space between each cookie as they will expand.
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4. Bake in the oven for 20-25 minutes, checking the cookies towards the end to ensure they are not browning too much. If your baking tray is not big enough for all of the cookies at once, bake in two batches.
5. Remove from the oven and allow to cool slightly before eating. They will keep for up to 3 days – they would still taste great after that, but they do begin to harden.

These cookies are great served warm with a cold glass of milk, bringing back childhood memories!

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