Pulp at Home: Choc Chip Cookie Recipe

By Jossie Warnant 

During self-isolation it’s important to take time out to de-stress and focus on things that you enjoy. For me that’s baking. Whilst I may not be the next Nigella Lawson, for me baking has been a great way to distract myself from the fact that I’m stuck inside. So, I’m sharing one of my all time favourite recipes for choc chip cookies!

Choc chip cookies are universally loved and very easy to make. Whether you’re snacking on them during a long zoom lecture, or sharing them with your housemates - these cookies are the perfect self-iso snack. The secret ingredient for this recipe is condensed milk, which adds a delicious sugary taste. 

Ingredients 

• 250g softened butter 

• ½ cup caster sugar

• ½ cup sweetened condensed milk 

• 2 ½ cups self-raising flour 

• 1 cup white choc bits 

• 1 cup milk or dark choc bits 

To start off you need to preheat your oven to 180 degrees celsius. Then, (my least favourite part) line 4 baking trays with baking paper. 

After you have finished that, beat the butter, sugar and condensed milk with an electric mixer until it becomes pale and creamy. 

Then reduce the speed of the mixture and gradually add the flour and continue mixing until the dough almost comes together. 

Add the choc bits and stir through the mixture until it’s well combined. 

Roll the dough into heaped tablespoons of the mixture into balls. Then grab your baking trays and make sure to leave a little room between each cookie. You should flatten the cookie with your hands or a fork. 

Bake two trays at a time for 16 - 20 minutes until they are golden brown. Make sure that you leave the cookies in the trays for a couple of minutes before transferring to a wire rack. 

Happy baking!