CHOC CHIP COOKIES – AS ILLUSTRATED ON BOX
Adjust oven rack to one or two slots above the middle shelf. Preheat oven to 180°C. Line one large or two smaller baking trays with baking paper.
In a medium-size mixing bowl, beat the butter until creamy.
Add the egg and one tablespoon of dry mixture, and keep on beating for about 30 seconds.
Open the small pack with chocolate chips. Add the remaining dry cookie mix and the chocolate chips to the butter and egg mixture.
Use the electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together.
Place tablespoonfuls of the mixture, rolled into balls, 3 cm apart on the prepared tray/s.
Flatten the cookies with the bottom of a glass or a fork. Press down quite firmly so they end up being about ½ cm thick. Bake for 10-12 minutes until golden brown.
Remove the baking tray/s from the oven and leave the cookies on the baking tray/s to firm up, before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.
INA’S TIP
Reserve 1 T (15 ml) of the dry mix or us a little flour for dipping the bottom of the glass or a fork before flattening the cookies. The flour will prevent sticking.
MICROWAVE INSTRUCTIONS
Not recommended unless baked in a convection microwave – in which case, follow normal oven baking instructions.
VARIATIONS
COFFEE COOKIES
Add 2 T (30 ml) of instant coffee granules to the dry mix. Before baking, top each cookie with a whole coffee bean and press down lightly.
MALTED CHOCOLATE COOKIES
Add 2 T (30 ml) of Milo to the dry mix. When baked, decorate each cookie with a block of melted dark chocolate. Top the chocolate, while still soft, with malted chocolate balls.
COCONUT BISCUITS
Add ¼ cup (60 ml) of desiccated coconut at the same time as the chocolate chips.
CHOCOLATE SANDWICH COOKIES
Melt 90 g chocolate over warm water, in a smaller mixing bowl. Sandwich the cookies together with melted chocolate.
