It’s hard to beat a good, old-fashioned chocolate chip cookie. These are made with our new Anchor™ Ghee for a nutty flavour twist that pairs perfectly with chocolate and a sprinkling of sea salt.
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30 min
Choc Chip Cookies
Ingredients
Cookies
- Line a baking tray with non-stick paper.
- In a bowl, whisk the flour, baking powder and baking soda together.
- In a separate bowl, beat the Anchor™ Ghee with both sugars for 5 minutes or until light and fluffy.
- Add the egg and vanilla to the sugar mixture and mix well. Add half the flour mixture and mix gently, then add the remainder and mix until well combined.
- Add the chopped chocolate and stir through.
- Scoop out balls of mixture (around 2 tablespoons each – a cookie or ice cream scoop is ideal for this) and place them close together on the lined tray until all the mixture is used up. It should make roughly 10-12 balls.
- If you have time, refrigerate the dough balls for at least 1 hour or overnight as resting the dough gives a more caramel flavour to the cookies. Or, you can bake them straight away.
- When you’re ready to bake, preheat your oven to 180°C.
- Evenly space 6 dough balls on a baking tray lined with non-stick paper and bake for 10-12 minutes until golden, then remove and sprinkle immediately with a little flaky sea salt. Repeat with the remaining dough balls.
- Allow the cookies to cool to room temperature before serving.
Butter and Spreads
Anchor ™ Pure Ghee
Discover the rich, nutty flavor of our Anchor™ Pure Ghee made from NZ dairy. This Anchor™ Pure Ghee is perfect for cooking and baking.
- Cooking and baking
Unit Sizes: 500g
