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The Chewiest Choc-Chip Cookies Goin’ Round

I used to make these cookies far too often. Now, they’re a serious treat. These are always my go-to choc-chip cookies because they are amazingly soft, chewy and moist (yes I know you’re cringing at me using the word moist but it IS the best adjective in baking speak). I’m not one to share my top secret recipes, but I’m feeling extra generous, so here’s both the best AND the easiest choc-chip cookie recipe you’ll find. Oh and yes, the dough is to die for and I generally eat half the mixture before it goes in the oven.    Ingredients Checklist: 1 cup self raising flour 1 cup brown sugar ½ cup butter (softened) 1 teaspoon vanilla essence 1 tablespoon golden syrup (the key to chewy cookie success!) Choc chips (any kind, I usually like to use a mix of white and milk) Macadamia nuts, chopped (optional) Method: Preheat oven to 160 degrees Celsius (150 degrees Celsius for fan forced). In a food processor, beat butter, sugar and vanilla essence until fluffy. Add flour and …