ISLAMABAD: The easy chocolate chip cookies are simply appetizing. Served deliciously warm, right out of the oven, or cooled and paired with an ideal cup of coffee. For a syrupy, chewy finish, don’t overbake them for a truly prolonged time, or if you like them new and crunchy – keep them heating for a prolong time. Simply divine!
Ingredients:
- 225 grams (1 cup) of caster sugar
- 300 grams (2 cups) of sifted all-purpose flour
- 200 grams (1 cup) of melted butter
- 1 tablespoon of vanilla extract
- 1 tablespoon of baking powder
- A pinch of salt
- 1 egg
- 100-200 grams of chocolate or chocolate chips
Directions:
- Mix the caster sugar and melted butter in a bowl, stirring well; a wooden spoon will suffice – no need for a whisk.
- Sift the all-purpose flour, baking powder, vanilla, and salt together, and add them to the sugar and butter mixture. If you’re making chocolate chip cookies, add the chocolate chips at this stage.
- Mix the ingredients by hand. Once you achieve a uniform dough, add the egg and mix the dough by hand again.
- Grease a baking sheet with some butter. Take portions of the dough, shape them into balls, and then flatten them slightly. Keep them on the smaller side, as they will spread during baking. Also, make sure to leave enough space between the cookies to prevent them from merging.
- Place them in the oven and bake at 160°C (gas mark 3) for 10-20 minutes. The longer you bake the cookies, the crunchier they’ll become, offering the ultimate flavour. They’re ready when the edges are slightly golden.
