You can't beat a good, old-fashioned Choc Chip Cookie.
To me, biting into a mouthful of delicious cookie softness with chocolate that melts in your mouth brings back memories of school. Our school tuckshop had the best Choc Chip Cookies. They were huge and oh so delicious. Every spare 80c went to buying one. Especially on the days when they were made with M&Ms, or on Valentine's Day when they were baked in the shape of love-hearts. Aww.
This recipe is the closest I have found to the taste of those scrumptious bickies. Oh, and the image about is not of my cookies. I do not stack my baked goods. But when my husband (who sure knows the way to my heart) baked a batch the other day, they were far too yummy to stop and take a photo of.
125g butter, softened
1/2 cup brown sugar
1/2 cup caster sugar
1/2 teaspoon vanilla essence
1 1/2 cups self raising flour
200g milk choc chips OR M&M choc chips
(Note: the SR flour can be replaced with White Wings Gluten Free SR flour. If being made gluten free, you will also need to add 1 teaspoon Xanthan Gum)
Preheat oven to 190 degrees Celcius
Cream butter and both kinds of sugar until light and fluffy
Add egg and beat well
Add vanilla essence and flour and mix to a soft dough
Stir in choc chips and mix thoroughly
Roughly shape the mixture into balls, flatten slightly and place on greased baking trays
Bake for 10-12 minutes