Cookies using Stork

INGREDIENTS

• 180 g plain flour

• 75 g light brown sugar

• 75 g caster sugar

• 120 g stork or softened butter

• 1 egg

• 1 tsp vanilla extract

• 1/2 tsp bicarbonate of soda

• 1/4 tsp salt

• 150 g chocolate, broken into chunks – I used a mix of dark chocolate chips and milk chocolate buttons

DIRECTIONS

• Pre-heat your oven to 180C/160C fan/gas mark 4.
• Cream the butter and sugars together until the mixture is light and fluffy.
• beat in the egg and vanilla extract. Once combined, stir in the flour, bicarbonate of soda, chocolate chunks and salt.
• Dollop 10-12 generous tablespoons of mixture onto lined baking sheets, leaving space for the cookies to spread.
• Bake in the oven for 12-14 minutes. They are ready when they firm-up on the outside but are still soft in the middle. Remember, they will continue to harden once they cool.
• Eat warm or at room temperature, on their own or with a generous scoop of vanilla ice cream.

NOTES

• Store in an airtight container and eat within three days – which, won’t be hard!

A note on sugar – I rustled up some of these cookies recently when I was craving a sweet treat and didn’t have anything in the cupboards, or the energy to go to the shops. In place of caster sugar, or golden caster sugar, I used granulated, and it worked just as well. You can be flexible on chocolate too – white, milk, dark, or a combination, should all result in yummy, chewy cookies.

 https://www.baldhiker.com/2020/06/21/quick-and-tasty-chocolate-chip-cookies/