Chocolate Chip Cookies
- Super simple
- 0:20 m
- 7 ingredients
These are the perfect cookies – crunchy on the outside and gooey on the inside. Plus, they’re incredibly easy to make and even easier if you use a food processor. Best served warm (of course), you could also add nuts, raisins or dried fruit but, as self-confessed minimalists, we are perfectly happy with just the melted chocolate chips. Makes 25 cookies
Serves: 6
Ingredients
For the recipe
- 2 tsp vanilla extract
- 1 tbsp golden syrup
- 1 tsp baking powder
- 1 tsp salt
- 250g plant-based butter
- 225g caster sugar
- 300g plain flour
- 85g dark chocolate
Before you start
Preheat oven to 180°C | Line 2 baking sheets with parchment paper | Food processor, optional | Wire rack
Step 1
Make the batter
- Put the butter, sugar, vanilla extract and golden syrup into the food processor and whizz to a cream
- Pour in the flour, baking powder and salt and whizz everything together (you could also do all this in a big bowl with a wooden spoon)
- Turn off the food processor and remove the blade
- Chop the dark chocolate into small chips and fold them through the mixture with a spatula until they’re evenly spread
Ingredients
- 2 tsp vanilla extract
- 1 tbsp golden syrup
- 1 tsp baking powder
- 1 tsp salt
- 250g plant-based butter
- 225g caster sugar
- 300g plain flour
- 85g dark chocolate
Step 2
Shape the cookies
- Spoon walnut-sized pieces of the mixture on to the lined baking sheets, leaving 5cm between each ball of dough (you may need to cook them in batches)
- Squash the balls to flatten them slightly (but not flat like pancakes)
Step 3
Bake the cookies
- Put the baking sheets in the oven and bake for 12–14 minutes, swapping them over halfway through so that they cook evenly
- When they are ready the cookies should be golden around the edge, but paler in the middle
- Take the baking sheets out of the oven but leave the cookies on them for 5–10 minutes to firm up a little, then transfer carefully to wire racks to cool