James Shepherd

Chocolate Chip Cookies

The secret here is to not over cook them: take them out of the oven early so they finish cooking in the centre as they cool. These are real cookies - they have a slightly chewy consistency. Serve with fresh, full cream, milk of course.

Makes about 16
100g (4 oz) Margarine
75g (3 oz) Soft Light Brown Sugar
2 x 15ml (2 tbsp) Golden Syrup
175g (6 oz) Self-Raising Flour
100g (4 oz) Chocolate Chips
2 x 15ml (2 tbsp) Milk
2 x 15ml (2 tbsp) Cocoa Powder/Drinking Chocolate
  1. Heat oven to 180C (350F GM4). Grease two baking trays.
  2. Beat margarine until soft, add the sugar and cream together until light and fluffy.
  3. Stir in syrup, flour, cocoa, chocolate chips and milk and mix well.
  4. Place spoonfuls of the mixture on prepared trays and bake for 8-10mins. Remove from tray immediately and place on a wire rack to cool.