Chocolate chip cookies are such a fun cookie to make. I get my kids involved with the rolling and smooshing of the dough, I’m sure just as much raw dough is snuck into their mouths as is put on the baking tray, but these sort of memories you can’t buy. I just love it!
This makes at least thirty cookies, so you should have a big batch to make for cake sales or for parties. Roughly chopped 70% chocolate works just as well as chocolate chips and it gives the cookie a more sophisticated taste. Who am I kidding,, we all act like kids when there are chocolate chip cookies around!
250g butter
250 ml brown sugar
1 egg
100g chocolate chips
500 ml white flour
7,5 ml baking powder
3 ml salt
125ml dessicated coconut
125ml oats
40g roughly chopped hazelnuts
40g roughly chopped walnuts
Preheat oven to 180ºC
In bowl, combine butter and sugar,
beat until light and aerated.
In a second bowl, combine flour, baking powder, chocolate chips, coconut, oats, salt, and nuts. Mix well.
When butter is ready, add egg to butter and beat well.
Add dry ingredients and mix well. Use your hands, or your kids hands, to bring the dough together into a ball.
Pinch off small, golf ball sized pieces of dough and roll into balls, place on a greased baking tray, leaving some room between each cookie.
Using a flat bottomed glass, press each cookie flat. You will need to put the glass into a little flour to prevent it sticking.
Bake for 12 to 15 minutes, until golden brown.
Remove from oven and allow to cool on a cooling rack.
Store in an airtight container for about two weeks, but if they lose their crunch, just pop them into a warm oven for a few minutes, and they will be good as new.
I must be honest, my cookies don’t last long enough in my house to go stale. Infact our family dog has just taken one from my toddler, much to his amusement.
Happy baking!
