Homemade Choc Chip Cookies
This choc chip cookie recipe is the only one you’ll ever need. Super quick and easy, it’s great for afternoon tea, or when that late night cooking bug bites. This recipe is my daughter’s adapted from an old Donna Hay recipe she tweaked until it was perfect. We’ve made these cookies in small bite sized cookies (less cooking time), giant cookies, standard sized cookies and even as cookie slice served with ice cream for dessert. The addition of coconut and quality chocolate chips (we use Cadbury) means adults love them just as much as kids do.
Choc chip cookie ingredients
- 125g Unsalted butter room temperature chopped (plus 1 Tb if mixture is too dry)
- 1 tsp vanilla essence
- 150g brown sugar (1 cup)
- 1 egg
- 150g plain flour (1 cup)
- 150g Self raising flour (1 cup)
- 80g desiccated coconut (1 cup)
- 250g Choc chips (1.5 cups)
Method
- Preheat oven to 190C and line two baking trays with baking paper.
- Beat butter, vanilla and sugar in a bowl with an electric mixer until sugar starts to dissolve and it the mixture becomes creamy.
- Add the egg and beat again until light and fluffy.
- Stir in the flours, coconut and choc chips. (At this stage add up to 1Tb extra butter if all of the flour won’t incorporate however the mixture is fairly dry)
- Shape palm sized cookies bake for 15-20 mins or 12-15 mins for smaller cookies.
Makes around 20 palm sized cookies
Try swapping out a half a cup of choc chips for macadamia nuts for a fancy version.
