Ingredients:
175g plain flour½ teaspoon bicarbonate of soda
¼ teaspoon salt
70g light muscovado sugar
50g golden caster sugar
125ml sunflower oil
1 medium free range egg
½ teaspoon pure vanilla extract
150g chocolate chips or chunks (I used half white, half milk)
Method:
Preheat the oven to 180c/350f/Gas mark 4 and lightly butter two baking sheets. Then, sift the flour, bicarbonate of sugar and salt into a bowl. Beat together the sugars and oil until smooth using electric beaters, a food mixer or by hand, then add the egg and vanilla. Gradually tip the flour mixture into the oil mixture, and fold in gently before stirring in the chocolate chips. Be mindful not to overcook, else you chance them emerging all crunch and no chew.
Spoon heaped teaspoonfuls (or dessertspoonfuls) of the mixture on to the prepared baking sheets and bake for 10 – 12 minutes until pale golden yet still slightly soft in the centre. Be warned however – upon emerging from the oven, these particular cookies may not be as crisp or golden in appearance as one might hope but will achieve full glory upon cooling. Leave your cookies on their baking sheets to firm up for a couple of minutes once done (if you are too hasty, they’ll be too fragile to lift) then tenderly transfer to a wire rack to cool.
Makes 20 – 24 small or 10 – 12 large
Originally shared by Mrs Magic at Flickr
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