Friday and walking home from work, I was looking forward to putting my feet up while having yoghurt and peach for lunch. That was the plan anyway until I got home and what do you know? Waiting on the table for me was a home-cooked beef and noodle stir-fry meal prepared by my son. As a mother, what a delight! Been flat out the past week at work so seeing that on the table was pure bliss. He cooked it from scratch, no recipe to follow but just his taste buds. And boy, that was a very tasty and delicious beef and vegetable with noodles stir-fry. So, guess what? I returned the love and baked some chocolate chip cookies. Now some of you might remember that I am not much into baking cookies and cakes. Not a big fan of rolling cookie dough. I find it messy and it feels like it takes forever! That’s just me making excuses of course. But hey, my boy made an effort making us lunch so these cookies were his mother’s labour of love and thank-you-sweet-treats.
This is a basic recipe for soft and chewy cookies, which I prefer over crisp ones. If you want them bit crisp, bake them for further 3-5 minutes. Use chocolate bits which hold their shape when baked, not the melty ones so you get a bit of that chocolate crunch as you bite into these yummy cookies.
- 250g self-raising flour, sifted
- 3/4 cup light brown sugar
- 1 egg
- 200g dark chocolate baking bits
- 125g butter, softened
- Preheat oven to 170C degrees. Grease and line 2 baking trays.
- In a medium mixing bowl, place butter, sugar and egg. Beat well until mixture is pale and creamy.
- Add flour and mix in well until it forms into a dough.
- Stir in the chocolate bits.
- Using your hands, roll into bite-size balls. Mixture will yield 30 cookies.
- Place 4 cm apart on prepared trays.
- Bake for 12-15 minutes, or until golden brown.
- Place on racks to cool.