Hey everyone! Today I’ve made up a huge batch of cookie dough ready for baking tomorrow. Two of my daughters are in different teams for the Jaguar Challenge that their school is taking part in and Cake Toppers by the Village Cake Company is one of their sponsors! (I couldn’t not sponsor both could I?) I’ve turned their team logos into edible prints which I’ll attach to the cookies with melted chocolate
So the recipe that I’m going to share with you today is my much loved, much used, best ever favourite cookie recipe! I use it all of the time and back in the days when I baked cakes as my job, they were a best seller on my stall at the farmers market!
I’ve since had to adapt it to suit our youngest who has allergies so I’ll add notes to the recipe of which alternatives I use. This version is also suitable for those looking for a vegan cookie recipe.
The batch I’ve made up today makes 60 cookies but that’s because I timed the recipe by 5. This recipe will give you around 12.
YOU WILL NEED:
175g plain flour
pinch of salt
1 tsp baking powder
1/4 tsp bicarb of soda
75g butter or margarine (I use stork block* as it’s dairy free NOT the stork tub though)
50g soft light brown sugar
5tbsp golden syrup
100g chocolate chips (I use some Moo Free* bar roughly chopped up as it’s dairy and soya free)
*PLEASE double check ingredients to make sure they suit your allergy, ingredients may have changed since I wrote this.
- Preheat the oven to 190*C/375*F/ and line a cookie tray with baking parchment.
- In a large bowl mix together your flour, salt, baking powder and bicarb of soda.
- Cut the butter (or stork) into small pieces and add to the bowl.
- Rub the mixture together with your fingertips until it resembles breadcrumbs. (Have a bowl of hot water ready here to rinse your hands!)
- Add the sugar and golden syrup and mix together until you have a ball of dough.
Try not to eat the golden syrup!!
- Add your chocolate chips (or Moo Free) and knead into your dough until they are evenly distributed.
- Now if you’re fussy like me, weigh your dough and divide the weight by twelve so that each cookie is the same size. If that’s too much faffing just pull off chunks, roll into a ball and flatten slightly onto your baking tray, leaving a bit of space between each one.
See how I’ve layered them up until I’m ready to bake them?
- Bake for about 8-10 mins or until golden around the edges. They will be soft and slightly chewy so if you prefer crunchy, cook them for a bit longer!
- Leave them on the tray to cool slightly before cooling completely on a wire rack. Don’t attempt to slide them off the tray straight away as they’ll still be really soft!
- You must try one while it’s still warm!! As the baker you’re allowed to do that ;-) When cooled, the rest of the cookies can be stored in an airtight tin.
You could add other things to these cookies in place of the chocolate chips – maybe glace cherries, raisins, nuts… comment below with what you’ve created!
These cookies freeze really well! Make up a batch and freeze them in a thick walled cardboard box or an old Roses chocolates tub (if you can find one deep enough nowadays lol!) You can also make up the dough and form it into long sausages, wrap it in baking paper and clingfilm before freezing it, then cut off slices to bake as you wish! Or you could do what I did today – if you are baking a lot for a party, get them ready up until step 7, then keep the trays in the fridge until the day you want to bake them! It just spreads the work out a bit – see the pic after step 7!
So here are the finished cookies! They smell so good when they’re baking! Let me know what you think of the recipe in the comments below!
Lovely Fresh Baked Cookies!
Here are the cookies with their edible team logos!