Chocolate Chip Cookies
|Unsalted butter||3 1⁄2 Ounce, softened (100 Gram)|
|Caster sugar||3 1⁄2 Ounce (100 Gram)|
|Soft light brown sugar||3 1⁄2 Ounce (100 Gram)|
|Eggs||2 , lightly beaten|
|Self-raising flour||7 Ounce (200 Gram)|
|Chocolate chips||3 1⁄2 Ounce (100 Gram)|
|Crystallized ginger||2 Ounce, finely chopped (50 Gram)|
1. Put the butter and sugar in a bowl and, using electric beaters, beat together until light and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition until the mixture becomes creamy. Stir in the flour and fold in the chocolate chips and ginger to make a soft, sticky dough.
2. Drop teaspoonfuls of the mixture, spaced well apart on to 2 lightly oiled baking sheets and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10-12 minutes until lightly golden. Leave to cool for 2 minutes on the baking sheets, then use a palette knife to transfer the cookies to a wire rack to cool. Repeat with the remaining dough to make 40 cookies.