Milk chocolate chip cookies

This is my stock cookie recipe if I need to knock up something last minute. It’s great if my daughter has a friend over at short notice and is simple enough that they can help out!

Ingredients

• 5 ounces / 125g coconut oil
• 3½ ounces / 100g golden caster sugar
• 2¾ ounces / 75g soft light brown caster sugar
• 1 large egg, gently beaten
• 1 tsp vanilla essence
• 5¼ ounces / 150g plain flour
• ½ teaspoon of baking powder
• pinch of salt
• 5¼ ounces / 150g milk chocolate chunks

Method

Preheat the oven to 190°C / 374°F (170°C / 338°F fan)

Melt the coconut oil in a saucepan.  While you’re doing that, mix the sugars together in a medium bowl.  Once the oil is melted, add it to the sugar and beat well.   Add the egg and vanilla essence and combine.  Sift the flour, baking powder and salt into the mixing bowl and mix well.    Then stir in the chocolate by hand.  Put heaped tablespoons onto 2 baking sheets lined with greaseproof paper or silicone sheets, making sure there’s 4cm between each mound and then squish them down slightly.  Cook in the oven for 10-12 minutes (dependent upon whether you like a soft chewy cookie or one that’s turning crispy on the outside) and transfer to a wire rack to cool.

Trivia

Golden caster sugar is not so readily found in the USA as it is in the UK and other countries. Although golden caster sugar is sweeter and less refined, cooks can readily substitute white sugar on a one-for-one basis. The main difference is that golden caster sugar gives the finished product are more buttery taste which will not be the case with the white variety.