Late night bake; Choc-chip cookies

February 10, 2016

Do you know what every good camping trip needs?

Apart from a really good packing list (but more on that another time) it needs some really scrumptious, home baked treats!

Ta Da!
Simple and unoriginal these choc-chip bickies are ones of the first things I ever made. I'm taking little Caitlin aged 4 or 5 baking these beauties with her mum. They get baked a zillion times a year and are a family favourite (if not THE FAVOURITE).
I feel as though I'm breaking some oath sharing this recipe with you, it's handwritten in shorthand, crammed on a page of mum's favourite cookbook. The little tiny writing only taking up a few lines but getting the simplest and best recipe across.
Mum says she got the recipe off her friend in the Northern Territory but she can't remember ever giving it! Either way it's here and I'm going to share it! *little happy dance*

To begin, you're going to need;
125g butter
1/3 cup caster sugar
1/2 cup brown sugar
1 beaten egg
1 cup self-raising flour
1/2 cup plain flour. Often I alternate between using wholemeal flour, if I want a bit more chew and standard plain flour. It doesn't affect the crunch or softness, just how many I feel I can eat in a sitting! (because you know, wholemeal is healthier...)
1 cup Choc chips
1 tsp vanilla

Preheat oven to 180°C and line large tray with baking paper.

In a large bowl beat butter and sugars (so both) until light and fluffy.
Then beat in you egg.
Add all the dry ingredients (self raising flour, plain flour and choc-chips) to the mixture and add the vanilla. 
Poor vanilla! Always coming this close to being forgotten! Don't forget the vanilla!

Yup, just add it all in!
Now, don't panic it will take a little while to come together. Gently fold it together.
Keep going!
Until it no longer look floury and has no crumbs at all! If it looks like it's still not working gently kneed it together with your fingers, this will melt the butter a little more and help it come together.

Using a teaspoon full of dough roll into a little ball and place about 2 inches apart because they will spread.

As a child I would always get impatient rolling tiny balls and they would steadily get bigger and bigger, and then bake into on giant biscuit because I didn't spread them out enough! Still good though!

Bake for 15-20 minutes depending on how crunchy you like them. I like mine soft
(so 15 minutes or till just lightly golden and then whip them off the tray so they don't cook more), but my parents like the crunch
(18+ minutes depending on your oven still take them of the tray so the centre is chewy).
And there you have it! That easy.  The longest thing about this recipe is the cooking time so it's perfect for a last minute whip up or a late night bake.

They keep for ages in a cookie jar or air tight container once cooled.

As always, happy baking!



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  1. Hi Caitlin, great recipe and instructions. And lovely to know you have a blog. Rosemary Sullivan


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