These are the nicest chocolate chip cookies I’ve found and I’ve tested a lot!!! You can make them the size of normal biscuits or larger if you prefer. I find that the amount of dough that the recipe makes can be divided intwo. Freeze half in a sausage shape for another day, and bake the remaining half for instant gratification! You should get approximately 24 normal-sized biscuits from half the mix.

Ingredients

2 cups plus 2 tablespoons plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, melted and cooled

1 cup soft brown sugar

1/2 cup granulated sugar

1 large plus 1 small egg approximately

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup chopped walnuts  (optional)

How to Make Them

1. Beat butter and sugar together until blended and smooth.
2. Mix in eggs and vanilla extract.
3. Add flour, baking powder and salt and mix until just combined.
4. Stir in the chocolate chips and walnuts if used.
5. Lay silicone shets on your baking trays (you’ll need 2 trays or bake in 2 batches). Set oven to 325F /170C / Fan oven 160C / Gas Mark 3
6. Place dessert spoonfuls evenly on baking sheet. (Scoop up the dough with the dessert spoon and scrape it out onto the sheet with a teaspoon. It will spread out flat as it bakes, so no need to flatten the heaps!
7. Bake in centre of oven for about 15 minutes (check after 10 mins). They should be just a pale golden brown, not dark.
8. Remove from oven and cool on a rack. They will crisp up as they cool. If you want them chewy you will need to make bigger biscuits and take out of the oven when very pale.

Tags: baking powder, butter, chocolate chips, egg, granulated sugar, light brown sugar, plain flour, salt, vanilla, walnuts
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Ingredients

1/2 cup margarine

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

2 teaspoons baking powder

pinch salt

1 small carton blueberries (about 150g)

2 cups plain flour

1/2 cup milk

For Topping

 Mix together

1 tablespoon granulated sugar

1/4 teaspoon nutmeg        

How to make  

1. Heat oven to 375F/185C
2. Set 12 – 18 muffin cases in muffin tins
3. In food mixer, beat margarine until creamy.
4. Add sugar and beat until pale and fluffy.
5. Add eggs one at a time, beating after each one.
6. Beat in vanilla, baking powde and salt.
7. Using a spoon, fold in half of the flour, then half of the milk.
8. Repeat, using the rest of the flour and milk.
9. Fold in blueberries.
10. Divide mixture between muffin cases, and sprinkle topping on each muffin.
11. Bake for 20 – 30 minutes until golden brown and springy to touch.

Tags: baking powder, blueberries, eggs, granulated sugar, margarine, milk, nutmeg, plain flour, vanilla
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