First Bake Chocolate Chip Cookies
A no chill, easy cookie recipe that results in a delicious, chocolatey treat.
Ingredients
(Makes 18)
150g Stork Original Baking Spread (fridge cold)
100g Caster sugar
150g light soft brown sugar
1 large egg (fridge cold)
1 tsp vanilla extract
I/4 tsp almond extract (optional)
250g plain flour
1 tsp baking powder
1/4 tsp of salt
45g Cadbury’s Bournville cocoa powder
150g milk chocolate chips/chunks
50g milk chocolate chips to decorate (optional)
Melted chocolate to drizzle
Method
1. Preheat oven to 170 degrees C
2. In a large mixing bowl, cream the baking spread and both sugars together with an electric hand held whisk until the mixture is smooth and fluffy. (2-3 minutes)
3. Then add the egg, vanilla extract and almond extract to the mix and whisk until well combined.
4. In a separate bowl, sieve the flour, baking powder, cocoa and salt. Then mix together.
5. Using a wooden spoon or spatula, gradually add the flour mix to the wet mixture and mix well until a soft dough is formed. Don’t over mix.
6. Stir in 150g of chocolate chips/ chunks until they are evenly distributed.
7. Line 2 baking trays with parchment paper and using an ice-cream scoop, place scoops of dough onto the baking sheets. Leave enough room for them to spread slightly during baking.
8. Gently decorate each cookie with extra chocolate chips but take care not to flatten them.
9. Bake for 12-15 minutes and then allow them to cool on the tray for 5 minutes before carefully transferring them onto a wire rack to cool completely.
10. Finally, when the cookies are cool, melt milk or dark chocolate according to preference and drizzle across the cookies. Then allow to set.
Notes
You can replace the baking spread for softened butter but baking spread is easier for small hands to work with. If you do use butter, you must chill the cookie balls on the trays in the fridge for 1 hour before baking.
Baking time is dependent on your own preference for the finished cookie. 12 minutes for a softer version and 15 for a less chewy version. I opt for 13 minutes so the cookie is crisp on the edges but soft and chewy in the middle.
If you don’t have an ice-cream scoop, use 2 tablespoons of dough piled on top of each other. Leave the dough heaps rough looking with a rustic texture.