There are times when you just want to do a quick one – no mixer, not so much washing. Chanced upon this recipe by Donna Hay and find this a perfect solution! Using melted butter, it’s definitely more hassle-free than creaming butter and sugar together, bringing out the KA mixer.
Made this recipe twice and the 2nd time nephew did it on his own, I merely weigh the ingredients for him, melt the butter. I don’t find my difference comparing to using the traditional method of creaming.
125g butter, chopped
1½ cups (225g) self-raising (self-rising) flour
¾ cup (135g) brown sugar
1 teaspoon vanilla extract
Handful of chocolate chips
1. Preheat oven to 180ºC (390ºF).
2. Melt the butter in a saucepan over low heat. Set aside to cool slightly.
3. Place the flour and sugar in a bowl and mix to combine.
4. Add the butter, egg and vanilla and mix to combine.
5. Stir through the chocolate chips.
6. Using your hands, mould 2 tablespoons of cookie mixture into a flat round and place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture.
7. Bake for 10–12 minutes or until golden. Allow to cool on trays. Makes 18.
* To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.
– I will recommend to reduce the brown sugar to 110g so it’s not so sweet.
– The dough seems to be oily after all the mixing so I will attempt to reduce the butter the next time I attempt the recipe.