Connor asked for some “big cookies” for school this week. He wasn’t overly keen on the store bought variety that I’ve been packing for him. I had just the recipe in mind. I’ve tweaked this one many times! The best flavour had to be the almond, marzipan, & dried cranberries I made up at Christmas time… delicious!
Last night I went for simple chocolate chip & cherry. I also used Pure dairy free spread, and I didn’t put in the salt. The choc & cherries I just add in what I think works rather than measuring them out!
I found the recipe over at Running Cupcake
Chocolate Chip BIG Cookies
125g butter (I also used Pure spread)
100g light brown sugar
125g caster sugar
1 tsp vanilla
225g self raising flour
Plain chocolate, chopped to chip size – probably about 100g
glace cherries – about 50g
Preheat oven to 180 degrees. Line a cookie sheet with baking paper.
Cream the butter & sugars together. Add the egg & vanilla, and beat again.
Add in the flour, chocolate and cherries, and give it a good stir until everything is mixed in.
I dropped an ice cream scoop size ball onto the tray. I managed 4 to a tray.
Bake for about 8 minutes. They will look a little raw in the middle, but as they cool they will firm up.
This recipe made 12 cookies.