Gougane Barra Chocolate Chip Cookies


Ingredients

225g / 1/2 lb Butter or Dairy Free Margarine
225g /1/2 lb Caster sugar
1 Egg yolk (free-range if possible)
2 drops Vanilla extract or essence
225g /1/2 lb Cream Flour or Gluten Free Flour 
1/2 tsp Bread soda
225g /1/2lb Chocolate chips

Method 

Cream the butter and sugar, until almost white in colour, we use a two prong electric mixer.
Mix in the egg yolk and vanilla
Sieve in the flour and bread soda, and mix together.
Add in the chocolate chips and give a quick mix.
Shape in parchment into 2 long sausage shapes, wrap in parchment paper, and chill in the fridge for 1 hour.
Heat the oven to 170 C / gas 3, line trays with parchment
Take out of the fridge and leave to rest for 5-10 mins before cutting the cookie dough
Only cook the amount you require, this recipe makes a lot of cookies, 44 cookies of this size!
The cookie dough lasts well in the fridge for a week or in the freezer for up to 3 months.
Cook for 12 - 15 minutes (depending on the size you make them). 
You can also make the dough into a large sausage and bake big cookies, these can take up to 22 minutes.
Leave to cool on the baking tray before removing to a wire rack.
Enjoy baking!


Note: this mix makes quite a lot of delicious cookies; you can divide or multiply recipe as you require. 
You can also freeze the cookie dough and cook it from frozen. 

Enjoy, 
Katy