Tuesday, 28 June 2016
The school holidays are nearly here and so I thought it might be a good time to share the recipe for Chocolate Chip Cookies that we made recently.
Cookies and cake are probably the two types of baking recipes I prefer to make with the children - they are all about measuring, mixing and putting something in the oven until it's ready. The former is a lot quicker, and seems to result in less wastage too.
This recipe is adapted from Donna Hay Modern Classics: Book 2 - I substituted brown sugar for coconut sugar and halved the quantity. Also, I used dark chocolate, which prevented them from being too sweet.
CHOCOLATE CHIP COOKIES
125g (4 oz) butter, softened
1/2 teaspoon vanilla extract
1/2 cup coconut sugar
2 cups plain (all-purpose) flour
1 teaspoon baking powder
1 cup desiccated coconut
185g (6 oz) milk or dark chocolate, broken into chunks
1. Preheat the oven to 190-degrees C (375-degrees F). Place the butter, vanilla and sugar in a bowl and beat until creamy. Beat in the eggs. Stir through the flour, baking powder, coconut and chocolate.
2. Roll tablespoonfuls of the mixture into balls. Place on baking trays lined with non-stick baking paper, allowing for the cookies to spread, and flatten slightly.
3. Bake for 10-12 minutes or until lightly browned. Makes about 25.
images the indigo crew