Alright, they’re not actually good for you – I’m sure they’d feature somewhere on that Otago University list of foods we don’t need in our diet – but the thing about these chocolate chip cookies is they have a lot less butter in them than other recipes. Which of course means they’re a little more dry – not the greasy, chewy cookies you might know and love. But for me, they’re a preferable option because I feel okay about giving the odd one to my kids and eating all the rest myself, dunked in my cup of tea. And I like to use Whittaker’s Dark Ghana (or a mix of that and white chocolate buttons), because it’s about a million times nicer than milk chocolate, or you can scrap the chocolate and replace with fruit and nuts if you like.
3/4 sugar (I use half raw, half white)
1/2 cup chocolate in pieces – chips, buttons or chopped – dark, milk, white or a mix
1 1/4 cups plain flour
1/4 tsp salt
1 tsp baking soda
Melt the butter and stir in the sugar and egg with a fork until combined. Stir through the chocolate pieces, then add it to the sifted dry ingredients in a mixing bowl. Stir with a wooden spoon to combine. Place spoonfuls on a baking tray and bake at 180 degrees Celsius for 10-15 minutes until light golden.