Chocolate Chip Cookies

Quick and easy lunchbox filler. This is a recipe that the kids can help with. Abigail loves to mix and roll out cookie dough. The great thing about cookies is they stay fresh for ages and the kids can’t over-mix them.

Ingredients: (makes 30)
– 2 C plain flour
– 1 t baking soda
– 2 t cornflour
– 1/4 t salt
– 55g butter, melted
– 1/2 C white sugar
– 1/2 tin/200g sweetened condensed milk
– 2 t vanilla essence
– 1/4 C milk (adjust amount depending on how dry or wet your mixture is)
– 1 C chocolate chips

Method:
1. Preheat oven to 180 °C on bake.
2. Lightly flour a baking tray.
3. Whisk together flour, baking soda, cornflour and salt in a large mixing bowl.
4. In a separate bowl whisk together melted butter and sugar then add condensed milk and vanilla.
5. Add butter mixture to dry ingredients and mix to combine.
6. Slowly add milk and adjust amount until you have a dough that comes together nicely. Too much and it will be too sticky and too little it will be too dry.
7. Fold in chocolate chips.
8. Roll dough into small balls and place on floured tray a few centimeters apart. Flatten the tops with a fork.
9. Bake for 10 minutes or until golden brown.
10. Cool on tray for a few minutes before transferring to a cooling rack to completely cool. Store in airtight container.