Eric Lanlard's chocolate chip cookies recipe – a delicious recipe with flour, Bicarbonate, Salt, butter, Muscovado dark brown sugar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 170 C / Gas mark 3.
2
Grease baking trays or line with parchment.
3
Sift together the flour, bicarbonate and salt; set aside.
4
In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended.
5
Beat in the vanilla, egg and egg yolk until light and creamy.
6
Mix in the sifted ingredients until just blended.
7
Stir in the chocolate chips by hand using a wooden spoon.
8
Drop cookie dough onto the prepared baking trays, with each cookie around 2 tablespoons of dough.
9
Do not flatten the dough as they will do that by themselves
10
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.
11
Cool on baking trays for a few minutes before transferring to wire racks to cool completely.
1345
kcal
Calories
65
g
Fat
172
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 250 g (8.8oz) Plain flour, 0.5 tsp Bicarbonate of soda, 0.5 tsp Salt, 170 g (6oz) Unsalted butter, melted, and more.
Yes, Eric Lanlard's chocolate chip cookies recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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