Chocolate Chip Cookies

15 minutes - 16 minutes

Makes about 28

This recipe is from Delia's Cakes.

These have a history.

In the first book someone – could have been me – failed to notice there were no chocolate chips included. We were informed by a lady who wrote a very nice letter, merely asking how much she should use. She won’t need to write this time!

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Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessertspoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

Ingredients

110g spreadable butter

150g light brown soft sugar

1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Equipment

You will need two Delia Online Baking Sheets with non-stick liners

The Delia Online bakeware range is now available online and you can buy our Delia Online Baking Sheet and washable and reusable liner direct from Silverwood.

Click here for the baking sheet
Click here for the liner