- 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
- 250g Cream Flour or Gluten Free Flour
- 1/2 tsp Bread soda
- 225g - 250g Chocolate chips
Cream the butter and sugar, until almost white in colour, we use a two prong electric mixer.Mix in the egg yolk and vanillaSieve 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 parchmentTake out of the fridge and leave to rest for 5-10 mins before cutting the cookie doughOnly 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.