Published Saturday, 07 September, 2019 by TheUni Cook
Mix all your dry ingredients (except chocolate chips) in a bowl and set aside.
Next, in a mixing bowl, beat the egg and the butter until creamy. Then add the dry ingredients and mix until combined.
Then add your topping/toppings to the dough and mix them in.
Wrap the dough in cling-film and leave in the fridge for an hour.
Preheat the oven to 170°C fan.
Remove the dough from the fridge and start making the cookies by taking bits of dough and rolling them into a ball with your hands.
Place the balls on the baking trays (on baking paper), leaving plenty of space between each one as they will spread out when baking. Flatten the dough balls slightly with your hand until about 1cm thick.
Bake the chocolate chip cookies in the preheated oven for about 12-15 minutes until they are a light/golden brown colour. They should still feel a bit soft when you take them out of the oven but will harden once cooled.
Leave to cool on the trays for a few minutes until they are firm enough to be moved to a wire rack to be cooled completely.
Once cooled you can store them in a tin or an air-tight container for up to a week (if they even last that long)
For more recipes like this visit my blog at https://theunicook.com/ .