Everyone loves cookies and everyone loves chocolate chip cookies. This recipe is so simple, you can knock a batch out in less than half an hour to satisfy your cookie cravings. These are richer due to the brown sugar and wonderfully gooey.
We’ve adapted it from The Good Food Magazine’s ‘Smarties Cookies’ recipe due to a) a lack of smarties and b) a love of chocolate chip. Their recipe says the cookies will last up to 4 days in an air tight container but we doubt you’ll have them long enough to warrant that.
Ingredients
100g softened butter
100g light brown sugar
1 tablespoon of golden syrup
150g self-raising flour
85g chocolate chips (we used both white and bitter sweet)
Method
Pre-heat the oven to 180 degrees Celsius before you start making the cookies or the oven won’t have enough time to warm.
Cream the sugar and butter together then add the flour and the syrup. Mix together thoroughly until it’s all combined.
Add the chocolate chips and make sure they’re evenly distributed through your mix.
Line a large tray with grease-proof paper and roll small handfuls of dough together into balls. Place them on the tray, do not press down on them and bake for 12 minutes until golden around the edges.
Allow to cool in the tray before transferring to a wire rack.