This is a super easy recipe, guarantee to be a favourite with the kids. It’s a basic cookie, not chewie like subways, and definitely not melt in the mouth. But it’s really crunchy old school cookie. When first baked, it’s a little soft and will hardened when cooled.
If you like this shaggy look, there’s just two things to note, (i) chill your dough (for a few hours if you can or at least 30 min) before baking (ii) don’t overmix once you’ve added the flour. I used a stand mixer to beat the butter and sugar till lighter in colour but use spatula to mix in the flour by hand.
Recipe (makes 16 subway size cookies or about 70 bite size cookies, adapted from princess Linda)
- 150g salted butter
- 100g caster sugar (can reduce to 80g)
- 200g self raising flour (or plain flour sifted with 1 tsp baking powder)
- 1 egg
- 1/2 tsp vanilla essence
- 100g chocolate chips (can replace part of it with chopped nuts)
1. Sift flour and baking powder to ensure baking powder is well distributed. Using hand mixer or stand mixer, whisk butter with sugar till light and fluffy.
2. Add in egg and vanilla Essence and continue beating with hand whisk or stand mixer till well mixed. Slight curdling is fine just mix till smooth.
3. Add in sifted flour and baking powder. Using a spatula, gently fold in till no trace of powder.
4. Next add in chips and nuts. Mix till even.
5. Leave the dough in the fridge to harden for at least 30 min or even a few hours. Preheat oven to 170 deg C fan forced.
6. Line a baking tray, and place ice pack below. Use 2 small teaspoons to scoop dough onto tray.
7. Leave some space in between as cookie will expand. Top up with some chocolate chips as preferred. Bake at 170 deg C fan forced for 20- 25 min till golden brown and edges darkened. Bake slightly longer if you want a crunchier cookie but don’t burn the bottom. Cookies will feel soft in the oven but harden as it cools. Cool before eating.