Cooper Chocolate-Chip Cookies
Our favourite chocolate-chip cookies, Cooper-style. More shortbread than cookies but epic nonetheless.
150 per biscuit
Any time, any place.
About this Recipe
By: Simon Cooper
Our favourite traditional crumbly Cooper shortbread cookie recipe, packed with chocolate chips.
Serve warm or cold, eat within a week. Up the recipe, prepare in bulk, freeze and bake as and when needed.
For the cookies
- 230g margarine
- 115g caster sugar
- 280g plain sugar
- 170g chocolate chips
Recipe makes about 16 small cookies or 12 larger ones. Best eaten warm but cooler biscuits are excellent too.
Ramp up the recipe to a full tin-full.
Step by Step Instructions
Heat oven to 170C/160C fan/gas 4.
Cream the margarine and sugar together.
Add the flour and chocolate chips.
Form into golf-sized balls and slightly flatten.
Space apart on a baking sheet and cook for about 20 minutes.