Everybody loves a choc chip cookie and I know there are heaps of recipes out there but this one is always the one I come back to. It is fail safe and they can be kept in the freezer. The recipe was originally from a gorgeous lady who lived next door to my mum called Sue. Everyone knew when she had a fresh batch coming out the oven and we all hovered around to get our paws on them. Sue has since passed away but I always think of her when I make them. Sue taught me that for the best result you would need to cream the butter and sugar for a good 15 minutes or so in the mix master! Well those days are long gone, I get the same result in 20 seconds with Thermomix. Eb x
- 240g butter chopped
- 60g caster sugar
- 80g condensed milk
- 290g plain flour
- 1 ½ tsp baking powder
- Pinch salt
- 200g choc chips
Preheat oven to 160 deg and line a baking tray.
Add butter and sugar to the bowl and cream for 20 seconds on Speed 5. Add condensed milk and mix on Speed 5 for 10 seconds.
Add remaining ingredients and mix on Closed Lid - Interval for 30 seconds or until combined.
Roll tsp of dough into a ball and gently press with a fork (dip in flour to make easier). Bake for 10-12 minutes or until lightly golden.
I don’t recommend trying to double the recipe.