• Eoin Sheehan


Soft. Sweet. Chocolatey. Cookies are hard to beat. Add a glass of milk with a fresh batch and you've got yourself a one of the finest culinary experiences known.

Cookies really are no that difficult to make. The dough itself has become a product in itself, and if the eggs are fresh then its perfectly safe (and recommended) to try it before baking. The dough is quick, cheap and easily frozen for future cookie activities.

The fun part is pimping the cookies. I'll be adding chocolate chips to this batch, but you could absolutely be adding Oreo's, MnM's, nuts or whatever tickles your fancy - there are NO rules. The basic dough stands the same, add some cacoa powder to make it more chocolate and change the colour.

The sugar content is high, but that's what gives us that soft, gooey texture out of the oven. If you're going to do it, do it right. Pay the price later!

The baking time and temp is important for cookies, as we don't want crackers coming out of the oven after 2 hours. 350oF (190oC) for 8-10 minutes will see the cookies cooked to perfection, and thens its the difficult part in not eating the entire batch at once...

- 300g Flour ⁣

- 1 tsp baking soda

- 1/2 tsp salt ⁣

- 227g butter ⁣

- 150g white sugar ⁣

- 150g brown sugar ⁣

- 1 tsp vanilla extract ⁣

- 1 egg

- 150g chocolate chips

In small bowl, mix the flour, baking soda and salt together into a homogeneous mix. In another large bowl, beat the softened butter (this is important) and sugars together using a whisk or a spoon. Beat in egg and vanilla until the mixture is smooth and everything is evenly distributed.

Sieve the flour into the bowl of mixed ingredients and begin to mix it through. You should have a pale cookie dough colour dough that isn't too wet and easy to manage. Add in the chocolate chips and mix through the dough. This is the point where you can eat the dough (once again please be careful with the raw eggs in this dough, make sure they are fresh and of good quality).

Onto parchment paper on baking sheet, add 1 tbsp balls of the dough on the sheet leaving room between each other as it will spread.

Bake for 8 to 10 minutes until the cookies are golden, slightly risen and ready to be devoured.

Remove from the oven, place on a wire tray and enjoy! Store in a seal tight container for best results and long lasting cookies.

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