There is no doubt that I love the River Cottage Series. I often day dream that I live in a small sustainable self sufficient farm. I would make everything from scratch. Eat what ever I got from the garden that day and get fresh chicken eggs from my chooks. One day. One day it would come true.
Until that day comes, I will just browse and look through my favorite cook book from him. River Cottage Everyday. One of my favorite recipe from this book is his 10 Minute Chocolate Chip Cookies. Perfect for days when you have cravings for something sweet.
Over the weekend, I had one of those cravings. I was craving cake, but I ran out of milk. So I made these chocolate chip cookies instead. I tweaked it a little because I didn't want it too sweet.
My ever so eager baker's apprentice helped me today. It's such an easy recipe to make with kids. I think her favorite bit was to lick the wooden spoon at the end and of course the end product.
Ten-Minute Chocolate Chip Cookies (Adapted from River Cottage)
Makes 14-16
125 unsalted butter
25g organic stiva (I use Natvia) but if you dont have it, 100g of castor sugar*
70g light brown sugar
1 medium egg
2 teaspoon vanilla extract
155g plain flour
1/2 teaspoon baking powder
pinch of seasalt
100 dark chocolate, chopped up into small chunks (you can use milk chocolate)
- Pre heat oven to 190 degrees C
- Melt the butter in a small saucepan. I prefer it a little burnt so I leave it longer.
- In a bowl mix flour, brown sugar, stiva, baking powder and egg.
- Pour in cooled butter and mix well. Add Vanilla extract.
- Your mixture should be on the sloppy side. Now add the chocolate.
- Line your cookie tray with baking paper and teaspoons of the mixture on.
- Bake for 10 minutes until pale golden brown. Carefully cool them off in a wire rack.
