Everybody loves a good cookie.



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


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


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.