21 Dec 2009
I made a double batch of cookies last week. The sort with a crisp outer shell and a soft, crumbly centre... mmm my favourite. I originally found this recipe on Parsley Soup a couple of years ago. They require very little oven-time, so they're ideal emergency cookies. I doubled these quantities and made a chocolate chip batch, and then added cocoa powder into the second half of the mixture for double chocolate chip.
100g (4oz) soft vegetable margarine (I use Pure soya spread)
100g (4oz) caster sugar
150g (6 oz) self-raising flour (plain flour makes much flatter, denser cookies)
1 tsp vanilla extract
100g (4oz) dark chocolate chopped into little pieces
1 tbsp cocoa powder
Beat the margarine and sugar until fluffy. Then add vanilla extract, chocolate chips and cocoa powder for double-choc cookies, then stir in flour to make dough. If the mixture won't form a dough, add a little soya milk. Shape the mixture into 16 balls and flatten slightly (or 8 balls for larger cookies). Place on baking tray lined with grease-proof paper and bake for about 8 minutes at 200˚C/400˚F (slightly longer for larger cookies). Leave to cool slightly before transferring onto a cooling rack.
Top Tip: For a delicious dessert, crumble cookies over vanilla Swedish Glace ice cream :)