Cooper Chocolate-Chip Cookies

Our favourite chocolate-chip cookies, Cooper-style. More shortbread than cookies but epic nonetheless.

About this recipe

View Ingredients

View Method

Servings

16

Preparation

5 mins

Cooking time

20 mins

Calories:

150 per biscuit

Good for:

Any time, any place.

Inroduction

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.

Ingredients

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

Step 1

Heat oven to 170C/160C fan/gas 4.

Step 2

Cream the margarine and sugar together.

Step 3

Add the flour and chocolate chips.

Step 4

Form into golf-sized balls and slightly flatten.

Step

Space apart on a baking sheet and cook for about 20 minutes.