Cookies
It took me numerous attempts over the years to find the best chocolate chip cookie recipe. The ultimate was to achieve a balance of flavour and not be excessively sweet. I also prefer them to have a slight softness to the centre, which is achieved by placing them in balls on the baking tray (ie resist the temptation to flatten them) and to take them out of the oven just as they are starting to look golden on top as they will continue to harden as they cool.
Serving: approx. 12-15 cookies
200g/ 8oz butter
200g/ 4oz granulated sugar
2Tbsp golden syrup or honey
300g/ 12oz Self-Raising flour
1 tsp Orchidbean Vanilla Extract
100g/ 4 oz chocolate chips
1 egg
Preheat oven to 180 degrees celsius
1) Melt the butter, slowly in the microwave, be careful not to boil it
2) Beat together the butter, sugar, egg, vanilla extract and syrup until soft and creamy.
3) Mix in the flour and chocolate chips. It's a fairly stiff mixture, but keep going, it does all go together.
4) Divide the dough into balls and place on a lightly greased baking tray, or one lined with non-stick baking paper. Do not flatten !
5) Bake for approx. 10-15 mins or until just tuning golden brown. Cool on wire tray for as long as you can resist !