When it comes to the humble biscuit, nothing beats a classic chocolate chip cookie.
They’re crispy at the edges, gooey in the centre, and combine that perfect sweet and buttery flavour.
Enjoy these cookies with afternoon tea, as a lunchbox snack, or an indulgent treat at special occasions.
The hardest part will be stopping at just one.
125 g butter, melted
¾ cup packed light brown sugar
¼ cup white sugar
2 tablespoons golden syrup
2 teaspoons pure vanilla extract
1 ½ cups plain flour
¼ teaspoon baking soda
⅓ teaspoon salt
1 cup chocolate chips, plus ¼ cup extra for topping
Preheat the oven to 180°C. Sit the butter out at room temperature until it softens.
Cream the butter and sugars until pale and the sugar has dissolved. Add the egg, golden syrup and vanilla, and combine until just mixed through.
Then add the flour, baking soda, and salt, and mix well. If needed, add a little extra flour so the mixture is smooth but not sticky. Fold in the chocolate chips.
Take a tablespoon of the mixture and roll into a ball. Repeat for the entire mixture until all the dough has been made into balls.
Arrange the balls of dough on a tray lined with baking paper, allowing space for the cookies to spread. Press down gently on each ball to partially flatten. Press the remaining chocolate chips onto the top of each cookie.
Place the cookies in the oven and bake for 10-12 minutes.
The cookies should be baked until just golden around the edges. Tip: Do not overbake the cookies as they will set hard once they have cooled.
Once the cookies have cooled, store them in an airtight container.
This recipe was originally published in our article Christmas cookies: 3 festive biscuits to inspire your holiday baking.