I’ve said it before; I believe there are certain recipes everyone should know how to cook. A classic chocolate chip cookie is one of them. This is an excellent recipe, easy to make, quick, and delicious!

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To begin, pre-heat oven to 180°C (170°C fan bake). Line an oven tray with baking paper.

Beat soft butter, brown sugar and white sugar together. Recipe says to beat with a fork but I am opposed to this. It’s so uncomfortable to beat with a fork! I used a whisk.

Add the egg and beat until mixed thoroughly.

Measure baking soda and flour into a sieve placed over the bowl; shake them into the bowl and mix.

Sprinkle chocolate chips into the bowl and mix everything together well.

Divide the mixture into 12 balls. Place these on the tray, leaving room for spreading.

Gently flatten the cookie balls to about 1 cm thick (if the mixture is too soft to form into balls initially, you can just spoon it out onto the tray.)

Bake just below the middle of the oven for 10–12 minutes or until golden-brown (a fan oven is likely to cook the biscuits more quickly than a regular one.)

While biscuits are warm, lift them onto a cooling rack. When biscuits are cold, store in an airtight container or a jar.

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Chocolate Chippie Biscuits

From The Great New Zealand Baking Book, copyright © Simon Holst

Makes: 12 large biscuits | Prep time: 10 mins | Cook time: 10-12 mins | Skill level: 1 (easy)

Ingredients

• 75 g butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 large egg
• ½ cup chocolate chips
• ½ tsp baking soda
• 1¼ cups plain flour

Method

Pre-heat oven to 180°C (170°C fan bake). Line an oven tray with baking paper or a nonstick liner.

Microwave butter in a microwave-proof bowl for 1 minute. Add sugars and egg, and beat with a fork until mixed thoroughly.

Sprinkle chocolate chips into the bowl. Measure baking soda and flour into a sieve placed over the bowl; shake them into the bowl and mix everything together well.

Divide half the mixture into 12 walnut-sized balls. Place these on the tray, leaving room for spreading, and gently flatten to about 1 cm thick. (The mixture firms up a little on standing – if it is too soft to form into balls initially, you can just spoon it out onto the tray.)

Bake just below the middle of the oven for 10–12 minutes or until golden-brown – a fan oven is likely to cook the biscuits more quickly than a regular one. While biscuits are warm, lift them onto a cooling rack, then shape and cook the rest of the mixture the same way.

When biscuits are cold, store in an airtight container/jar.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus