Serve these chocolate chip cookies with a glass of milk to satisfy any after-school cravings. This is such a quick and easy recipe – get the kids to stir the chocolate chips or chunks of their favourite chocolate bar into the biscuit batter.
- 125 g butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1½ cups plain flour
- ½ cup malted milk powder
- 1 pinch salt
- 1 cup chocolate chips or your favourite chocolate bar, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C (325°F). Combine the butter and sugars in the bowl of an electric mixer and cream for at least 3 minutes until light and fluffy. Add the egg and beat for another minute until well combined.
Sift together the flour, milk powder and salt. Add the flour mixture to the butter mixture and beat on low until combined. Add the chocolate chips and gently mix through.
Roll ¼ cups of the mixture into balls and place on a baking tray lined with baking paper. Flatten with a fork and bake for 20 minutes or until golden. Cool on a wire rack.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.