Do your kids chop and change their minds about what they will and won’t eat in their school lunches??
My girls will happily eat fruit slice every day for a month, and then suddenly, one day they bring it home untouched declaring that they don’t like it, it’s disgusting and if I ever dare put it in their lunch again their eyes will roll out of their heads in frustration.
What’s with that?
I try hard not to loose my mind and just look for something else to bake to fill up their bottomless pit stomachs and whinging mouths!
This week I tried out a new chocolate chip cookie recipe. Reported to be ‘the fluffiest, chewiest, most amazing chocolate chip cookies ever’ according to Apple a Day blog where I first found the recipe, and she’s not wrong. These are delish and only crumbs came home from school!
These cookies are forgiving when it comes to the mixture (I left out the corn flour by mistake first time and they still came out ok) but they are not forgiving when it comes to cooking. Do not over cook, ten minutes is enough! The cookies will not brown, they stay very blonde. When you see them starting to go slightly brown around the edges, take them out, or they will be crumbly not chewy.
Here is my slightly modified recipe for Big Fat Chocolate Chip Cookies.
- 185 grams of softened butter
- ¾ of a cup of brown sugar
- ¼ of a cup of sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups of self raising flour
- 2 tsp corn flour
- 1 cup of chocolate chips
- Pre-heat your oven to 180 degrees Celcius.
- In a medium sized bowl cream the butter and sugar, then add the egg and vanilla and mix well.
- Fold in flour and corn flour and then stir through the chocolate chips.
- Place table spoons (or bigger!) of dough on well greased trays and cook for 7-10 minutes, no longer!
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.