Yet another possible style of chocolate chip cookies, these ones are soft, buttery, crumbly and delicate. And delicious too of course.
What makes these ones different is the addition of cornflour, which makes them more like a melting moment (for those who do not know what these are, 1) I am sorry, I’ll just have to post a recipe! and 2) they are a buttery and soft cookie that is very delicated in texture, the batter can also be piped). Milk chocolate goes the best in these but you could use any kind, in chips, buttons, drops or just chopped. Enjoy, they’re super easy to make (and eat)!
Chocolate Chip Cookies
½ cup sugar
1 tsp vanilla essence
1&1/2 cups flour
½ cup cornflour
1&1/2 tsp baking powder
200g chocolate drops
Preheat the oven to 180s degrees Celsius. Line or grease two cookie trays.
Cream the butter, sugar and vanilla until light and fluffy. Mix in the egg. Sift together the flour, cornflour and baking powder. Add to the creamed mixture, and when combined, mix in the chocolate drops.
Roll into teaspoon sized balls and place on the cookie trays. Flatten down with a fork. Bake for about 20 minutes, until lightly golden. Cool for a few minutes then transfer to a wire rack and cool completely.
Makes about 40.