by Sarah
This was the first recipe I cooked when I could finally face the stove after suffering from three months of morning sickness. They are really simple to make, crisp on the outside and chewy on the inside (as all good biscuits should be) and very forgiving (I actually prefer them slightly over cooked). I use a small ice-cream scoop to deposit the dough on the cookie tray – very easy and keeps the size uniform. Nigella uses a 1/4 cup which makes HUGE cookies – I prefer making them smaller for the kids. You can also use whatever takes your fancy for the choc chips – they’re great with smarties, but you could probably even use chopped dried fruit for something different.
One of the best things about this recipe is it freezes really well. I just scoop all the dough out and place the ones I want to freeze on a tray in the freezer. Once they have frozen I then put them in a container for when I need a quick afternoon tea when friends drop in. 20 minutes and you have freshly baked cookies!!
Choc Chip Cookies
by Nigella Lawson from Kitchen
Makes 30-35 cookies
125g light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg, straight from the fridge
1 egg yolk, straight from the fridge
300g flour
1/2 tsp bicarb soda
326g choc chips (depending on where you live, you may or may not find a bag this size. If not, close enough is good enough I think. I use the Cadbury Choc Chips)
Method
Preheat oven to 170C and line a couple of baking trays with baking paper (you will probably have to do a couple of batches).
Add the vanilla, cold egg and egg yolk and beat until light and creamy.
Slowly mix in the flour and bicarb until just combined, then fold in the choc chips.
