Choc Chip Cookies
Soft-centred chocolate chip cookies with crispy edges
Ingredients
- • 250g brown sugar, 180g melted butter, 2 eggs, 300g self-raising flour, 2 tsp cornflour, 225g chocolate chips
Method
Whisk together the sugar, melted butter, and eggs until smooth. Stir in the flour and cornflour to form a soft dough, then fold in the chocolate chips. Spoon evenly sized portions onto a lined baking tray, leaving space between each. Chill if desired, then bake at 160°C for 15 minutes until the edges are golden but the centres are still soft. Leave to cool slightly before serving.
Safety notes
Children should cook with appropriate adult supervision. Take care around heat, sharp tools and allergens.
- • Use care with hot ovens and baking trays
Skills learned
Tips for grown-ups
- • Any type of sugar works (caster, white, brown) and will slightly change flavour and texture
- • Cornflour gives a softer 'cookie' texture, it's more of a biscuit without
- • Swap chocolate chips for nuts, raisins, or dried fruit for variety
- • Chilling the dough helps control spreading but isn't essential
- • Bake until the edges are golden—centres will firm up as they cool
- • Use two trays to avoid overcrowding
- • Great for experimenting with flavours & building confidence with baking
Allergens
Contains: eggs, dairy, gluten. Always check labels and supervise as needed.
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