Baker Anneka Manning knows how to whip up a quality choc chip cookie! Luckily, she’s happy to share the recipe with us.
These good old-fashioned cookies are simple to make and even easier to devour! Either dark or milk chocolate (or a combination of the two) will work well – just take your pick. Eat them with a glass of cold milk.
Preparation time: 15 minutes (+ 30 minutes cooling time)
Baking time: 20 minutes
125g butter, at room temperature, cubed
220g (1 cup, firmly packed) brown sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
300g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
200g good-quality dark or milk chocolate, chopped, or chocolate chips
Preheat the oven to 180°C or 160°C fan-forced. Line two large baking trays with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, add to the butter mixture and use a wooden spoon or spatula to mix until well combined. Mix in the chocolate.
Roll tablespoonfuls of the mixture into balls and place on the oven trays, leaving about 5 cm between each for spreading. Flatten each ball to about 5 cm in diameter.
Bake in the preheated oven for 20 minutes, swapping the trays around halfway through baking, or until light golden and cooked through. Leave the cookies on the trays until cool (about 30 minutes).
These cookies will keep in an airtight container at room temperature for up to 1 week.