Chocolate chip cookies
Thank heaven for Neven! Neven Maguire’s Complete Family Cookbook will be a lifesaver in every family’s kitchen. Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection from Neven Maguire gives you all the inspiration and help you’ll need to get more of the good stuff into your family’s diet and make homemade food the heart of your home. These chocolate chip cookies are a delicious treat. Why not make them together?
American-style cookies laden with dark chocolate make a delicious accompaniment to tea or coffee. Make them on a rainy afternoon and eat them while still warm from the oven. If there are any left, they can be stored in an airtight tin for up to 1 week.
Makes about 12
150g (5oz) light brown sugar
125g (4½oz) butter, softened
1 egg, beaten
1 tsp vanilla extract
1 tbsp milk
225g (8oz) plain flour
1 tsp baking powder
125g (4½oz) plain chocolate (drops
or a bar cut into small chunks no
larger than 1cm (½in))
125g (4½oz) white chocolate (drops or a bar cut into small chunks no larger than 1cm (½in)
1 Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.
2 Cream the sugar and butter in a large bowl with an electric beater. Add the egg and vanilla extract and beat again until well combined, then stir in the milk.
3 Sift the flour and baking powder into a bowl, then fold into the butter and egg mixture. Stir in the plain and white chocolate drops or chunks. Drop level tablespoons of the cookie dough onto the lined baking sheets, leaving enough room between them so that they can spread out, then gently press with a fork. Bake for 15 minutes, until lightly golden. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool before serving.
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