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Chocolate-Chip Cookies
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Chocolate-Chip Cookies
These cookies are wonderfully versatile. If you need to make heaps of them for a children's party, you can bake them with milk or white chocolate chunks as well as the dark variety, and pile them all together in a big, napkin-lined basket. You can also use hazelnuts, walnuts, macadamia or pecan nuts as well as brazils, but it is best to avoid peanuts for children. If you're baking for someone who has a nut allergy, you can replace the nuts with chopped dried peaches or apricots, or whole, ready-to-eat dried cherries or blueberries.
- Preparation time: 15 minutes
- Cooking time: 10 minutes, plus cooling
-
Total time:
25 minutes, plus cooling
Makes: 18
Ingredients
- 125g plain, gluten-free flour
- ½ tsp bicarbonate of soda
- 50g soft brown sugar
- 50g caster sugar
- 1 tsp vanilla extract
- 70g butter, softened, plus extra for greasing
- 1 large egg, lightly beaten
- 50g chopped brazil nuts
- 100g dark chocolate, roughly chopped
Method
- Preheat the oven to 180°C, gas mark 4 and butter 2 baking sheets.
- Combine the flour, bicarbonate of soda, brown sugar, caster sugar, vanilla extract and butter in a food processor for a few seconds. Briefly blend in the egg, nuts and then the chocolate.
- Spoon 9 walnut-sized mounds of the cookie mixture onto each of the prepared baking sheets, making sure that you keep them spaced well apart to prevent the cookies from touching as they expand in the oven.
- Bake the cookies for about 10 minutes or until golden brown. Remove from the oven and leave to cool for about 3 minutes. Lift them off the baking trays and place on wire racks to cool completely. They can be stored in an airtight container for 1-2 days.
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This recipe was first published in Mon Nov 01 00:00:00 GMT 2004.
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