Everybody loves a good cookie.

20121015-201259.jpg

20121015-201336.jpg

CJ and I have a dinner invite this evening and I am a firm believer in not showing up empty-handed. A bottle of wine would normally suffice but our hosts include the most adorable two year old so not wanting to exclude him, I have baked and packed an amazing batch of Choc-chip cookies.

Just a couple of notes before I give you the recipe:
+ This recipe works really well in the kitchen-aid mixer.
+ I think Choc-chips are a rip. I prefer to cut up cooking chocolate blocks so you get big chunks and little chunks. Looks much more rustic too.
+ Our house is a crunchy cookie house, as opposed to a chewy house. If you come from a chewy house just back the time off a little.

Makes 24

Ingredients:

240g butter
300g (1 1/2 cups) firmly packed soft brown sugar
1 large egg
1 tsp vanilla extract
300g (2 cups) plain flour
1/2 tsp bicarbonate of soda
375g milk chocolate chopped

Method:

1. Preheat oven to 190’C.

2. Place the butter and sugar in the bowl of an electric mixer and beat on high for 5 minutes until pale.

3. Add the egg and vanilla and beat for a further minute.

4. Stir bi-carb into flour, then stir into butter and sugar mixture.

5. Fold in the chocolate chips.

6. Roll 2 tablespoons of the mixture into a ball, then flatten slightly onto a baking tray lined with non-stick baking paper. Repeat, leaving a fair amount of space between each biscuit to allow for spreading. (You may need to bake the cookies in batches.) Bake for 15-20 minutes (the biscuits should have just started to darken at the edges but will still be a little soft). Remove from the oven and use a palette knife to lift biscuits from trays, then transfer to a wire rack to cool.

Enjoy!