I’ve been giving Sam more treats lately. Not every day and certainly not every meal, but you know, I’m like he’s three, almost three-and-a-half. He can have a damn cookie. So he gets treats like Tiny Teddies, Hello Panda and the occasional Ferrero Rocher (only when he’s been very very good mainly because that’s my treat).

So I’ve been baking little batches of cookies as well. Initially I was baking entire batches but found we’d have so many cookies that they’d last forever and so he would be eating cookies every day. But now I split the below recipe into three and freeze two batches. One batch only makes about 10 little cookies and between Sam and Panu, that lasts about three days. Perfect.

If you want to freeze the dough, split the batch into two or three, and then roll the dough into a log before wrapping in baking paper and cling wrap, and then freezing. This just means that when you’re ready to bake, you just need to defrost the frozen log for about 15 minutes, then cut 1cm chunks and pop it straight in the oven!

Soft choc chip cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
1 cups semi-sweet chocolate chips
  1. Preheat oven to 165°C/325°F. Line two baking trays with baking paper.
  2. Sift together dry ingredients – flour, baking soda and salt. Set aside.
  3. In another bowl, beat together the butter and both sugars until blended. Beat in vanilla, egg and egg yolk until creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips with a wooden spoon.
  4. Roll small balls of dough (about 1 inch) onto the baking tray, leaving about an inch between the cookies.
  5. Bake for 13-15 minutes or until the edges are just brown. When done, let cool on tray for a few minutes before transferring to a wire rack to cool completely.
Makes about 30 cookies

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