Fast chocolate chip cookies
If you are in a hurry and need cookies fast, then this is the recipe for you! It’s the River Cottage “ten minute” cookie recipe - it did take me longer than ten minutes but it’s still good. I’ve adapted it slightly to make it easier. I made about 20 biscuits with the mixture.
You will need:
Two large baking trays
Baking paper
Small microwaveable bowl
Another small bowl
Knife
Fork
Large bowl
Electric mixer or wooden spoon
Large spoon
Measuring spoons
Weighing scales
Wire rack
Ingredients:
125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium free range egg
2 teaspoons vanilla extract
150g plain flour
Half teaspoon baking powder
A pinch of salt
100g dark or milk chocolate chips (you can just chop chocolate into chips, or buy them ready made)
Method:
Preheat your oven to 190C/ gas 5.
Line your baking sheets with baking paper.
Cut up the butter into small (about 1cm) pieces and place into a microwaveable bowl to melt in the microwave (mine takes about a minute but it’s good to check earlier to see if it’s melted).
Lightly beat your egg in a small bowl, using a fork.
Put both the sugars into a mixing bowl, pour in the melted butter and beat well (either with a wooden spoon or an electric mixer).
Beat in the egg and vanilla.
Add the flour, baking powder and salt and stir them in.
Stir in the chocolate chips.
Dot heaped dessertspoonfuls of the mixture onto the two lined baking sheets, leaving at least 5cm between them (as the cookies spread out when baking).
Bake for 8 to 10 minutes until the cookies are turning pale golden brown.
Remove from the oven and leave to firm up for a couple of minutes.
Carefully lift the baking paper onto a wire rack and leave to cool (they are lovely eaten warm).