Needing to make something for lunches this week but having no inclination to have the oven on for any longer than necessary I settled on these squidgy chocolate chip cookies which only need 10 minutes’ cooking time. They are from one of my most bashed recipe books (held together with sellotape and bits of cookie dough, it’s a good one).
Cream together 4oz of soft butter, 3oz of brown sugar and 2oz of granulated sugar until pale and fluffy. Slowly add a beaten egg and a capful of vanilla essence and beat together. Sift in 4.5oz of plain flour, 1/2 tsp of bicarb of soda and a pinch of salt and stir in. Then stir in 6oz of chocolate chips (and, optionally, 2oz of chopped walnuts). Dollop heaped teaspoonfuls of this mixture onto two lined baking trays, leaving plenty of space between each dollop, because they spread. This amount of mixture made two trays like this.
Cook for between 10 and 15 minutes until they start to colour, they should still be a bit soft when they come out of the oven so brave it out if you think they’re underdone. Leave to cool on the tray then transfer to a cooling rack.
And if you were a little too full of bravado and one or two happen to break while you’re transferring them? Simply stick the bits back together with some ice cream. Nothing fancy, the soft stuff that comes in 1 litre tubs works well, and makes a delicious, nutritious, sandwich.