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Stokbrood with vanilla-honey baked Camembert

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Biscuit recipes

Lesley Cobb’s choc-chip cookies

18 minutes

Lesley Cobb’s choc-chip cookies

By Hannah Lewry

Serves Makes 35 - 40

Difficulty Easy

Prep Time 20 minutes

Cooking Time 18 minutes

Ingredients

250 g butter, softened
250 g white sugar
250 g brown sugar
360 g cake flour
1⁄2 t salt
1⁄2 t bicarbonate of soda
2 free-range eggs
1 t vanilla extract
240 g chocolate (I used 3 x 80 g slabs plain Dairy Milk chocolate), chopped into small pieces

Method

Preheat the oven to 150°C. Lightly grease a baking paper-lined tray with cooking spray.
Cream the butter and sugar in a cake mixer. Sift together the flour, salt and bicarbonate of soda.
Add the eggs, vanilla extract and flour mixture to the butter-and-sugar mixture and mix well. Add the chocolate and mix well by hand.
Roll into smallish balls and place, generously spaced, onto the baking tray. They will flatten and spread out while baking.
Bake for 15–18 minutes and remove from the oven while still pale gold in colour and soft to the touch. These are not crispy cookies, you want them to be deliciously chewy on the inside. You will probably need to make them in 2 batches as there is a fair amount of cookie dough.

Cook's note: Seb loves rolling the cookie balls and manages to eat a fair amount of delicious cookie dough, too. I don’t get the attraction of eating raw cookie dough but, like my son, I can hardly contain my excitement when the cookies, fresh from the oven, reach that perfectly warm, chewy cookie temperature that just cries out for a glass of cold milk.

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Stokbrood with vanilla-honey baked Camembert

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Peter’s luxury fruit cake

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Beetroot cake with rose-geranium frosting

Lesley Cobb’s choc-chip cookies

Lesley Cobb’s choc-chip cookies

Ingredients

Method