1/2 cup of butter
1/3 cup sugar
1/3 cup brown sugar (I didn’t have either white sugar or brown, so I used 2/3 cup of raw sugar and it worked fine)
1/2 tspn vanilla essence
1 egg, beaten
1 2/3 cups self raising flour
1/2 cup chocolate chips.
Method:
Grease 2 oven trays and preheat oven to 180C (350F)
Cream the butter and sugar until light and fluffy, gradually add the beaten egg and continue beating. Add the vanilla, chocolate chips and cocoa. Mix to combine.
Add the flour a little (or, if you are lazy like me, a lot) at a time. Continue mixing until everything is combined.
Shape teaspoonfulls of mix into balls and place on tray. Leave enough room for spreading and no, they don’t need squashing prior to going in the oven.
Bake for 10-12 minutes. They will still be soft when you pull them out of the oven, don’t worry, they harden up once they start to cool. Eating them still warm is half the fun though.
If you want to make them even more chocolately, add 2 tablespoons of good quality cocoa powder to the creamed butter, sugar and egg shortly before adding the flour. It makes them delicous.
{ 5 comments }
They sound yummy. I am a recent convert to self-raising flour – it’s in a lot of British recipes, but it’s not that common an ingredient here. It’s not like adding baking powder and salt is all that difficult…but I’ll take whatever help I can get!
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I forgot about these. I meant to make them when I first saw them on your blog. I don’t know how they slipped my mind.
They make me really really want an oven.
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They look delicious, but I disagree about them being the easiest choc-chip biscuits ever. In my opinion, that honour goes to peanut butter ones that are simply peanut butter,chocolate chips, sugar and an egg all mixed together by hand. They taste good too.
I had to stay away the drool was ruining my keyboard … and I am trying to save up for December.
Congratulations
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