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My youngest son Ben, makes superb chocolate chip cookies. Perfect for weekend baking and teatime with friends.
Ease of preparation:
40g dark brown sugar.
40g golden caster sugar.
100g unsalted butter.
150g Self raising flour.
30g Chocolate chunks or chips. Dark chocolate will give a better taste.
Pinch or cinnamon.
Teaspoon of natural vanilla essence.
Preheat your oven to 180 degrees.
Place the softened butter, sugar and flour into a bowl and process in a mixer to form a dough. Alternatively mix vigorously with a wooden spoon until the butter and sugar are very well combined and again, form a dough.
Roughly chop the chocolate (this can be milk or dark, but the dark chocolate gives a better, less sweet flavour).
Mix in the chocolate, pinch of cinnamon and teaspoon of natural vanilla essence.
Using your hands (which is the fun bit!) divide the mixture in equal sized balls (about eh size of a ping-pong ball).
Line a baking tray with unbleached parchment paper.
Place the balls of cookie dough on the paper and press down slightly.
Bake for 10-15 minuted until golden brown.
From the same cookbook
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Chocolate Cake with Mascarpone and White Chocolate Topping
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