Vanessa Greenwood’s chocolate chip cookies

This is a recipe I first wrote down in my Home Economics jotter at school, which shows that it’s an inspiring recipe for even the most novice baker

Venessa Greenwood’s Chocolate Chip cookies. Photograph: Harry Weir

Venessa Greenwood’s Chocolate Chip cookies. Photograph: Harry Weir

Sat, Apr 30, 2016, 03:00

   
  • Makes: 12
  • Cooking Time: 15 mins
  • Course: Dessert
  • Cuisine: American

Ingredients

  • Makes 12
  • 100g butter, at room temperature
  • 100g caster sugar
  • 125g self raising flour
  • 50g custard powder
  • 75g good quality chocolate (chips, buttons or chunks)
  • 1 tbsp cold water

Method

Preheat an oven to 190 degrees Celsius/gas 5. Using an electric hand whisk, cream together the butter and sugar until it is pale. Sieve together the self raising flour and custard powder and slowly mix them into the creamed butter and sugar.

Using your hands, add the chocolate chips and the water. The heat of your hands will help to bring the dough together.Roll the dough into ping pong-size balls. Chill in the fridge for 10 minutes before baking.

To bake, arrange on two baking sheets lined with parchment paper (leave a good amount of space between the cookies, as they will spread during cooking).

Bake in the oven for 12-15 minutes, until risen and golden.

Once cooked, leave them to cool slightly before transferring them to a wire rack.