My boys eat too many biscuits. I know it for a fact. After school they go at the tin at high speed, cramming their sullen little faces with transfats and refined sugar before I can say ‘portion control’. So yesterday evening, in my resolve to change their snacking and television habits, I yanked them away from Tracy Beaker and suggested we do some baking. There is not much call for fancy shapes and hundreds and thousands in our kitchen; the boys like a no-nonsense face full of biscuit, preferably stuffed with chocolate chips and free from anything purporting to be healthy. No raisins, no oats, no honey. This recipe calls for half a pat of butter, but at least I know it is there and can ration the biscuits accordingly. The butter is melted which makes the mixture really easy to stir into a sloppy dough, even if you are five years old and fending off your brothers with both elbows.
Easy Chocolate Chip Cookies
Half a pat of butter is melted and poured into a bowl, into which you stir 170 grams of light brown sugar (or whatever colour you have), 1 egg, 150 grams of plain flour, half teaspoon of baking powder, 2 teaspoons of vanilla extract and as many chocolate chips as you can justify. Spoon into widely spaced dollops on a baking sheet lined with baking paper. Cook in a hot oven (190°C) until slightly golden (about 10 minutes), leave to cool for a few minutes before transferring to a wire rack. Ours are finished already.
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