Chocolate chip cookies recipe easy and quick

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. 5 and line two baking sheets with non-stick baking paper. Put 150g chocolate chip cookies recipe easy and quick salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

Beat in 2 tsp vanilla extract and 1 large egg. Add 200g plain chocolate chips or chunks and stir well. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. 10 mins until they are light brown on the edges and still slightly soft in the centre if you press them. Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

RECIPE TIPSFREEZING THE BISCUITSIf you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. STORING DOUGHYou can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.