This cookie recipe is the most used in our family and is an absolute fave. They are big and chunky and really yummy. The recipe can easily be altered to change to turn them into apricot and choc buttons, or raspberry and white choc, coffee beans and cocoa, anything that tickles your fancy.
Here is the recipe: Makes around 24 big cookies
1\4 tsp salt
2C brown sugar
2 tsp baking powder
2 tsp vanilla essence
4 - 5 cups flour
1 Cup chocolate chips, or buttons, or anything you want to add.
Preheat oven to 180 degrees Celsius
Cream butter and sugar.
Add eggs, vanilla essence, salt and mix.
Add baking powder and chocolate buttons.
Add cups of flour and mix. This is where you can tweak to your own liking. I use about 5 cups of flour, which makes a nice rollable cookie dough, and creates a cookie that is fabulous to dunk into your cup of tea. I gave this recipe to a friend who likes a more chewy cookie and she used only 4 cups of flour.
At this stage you must defend your cookie dough with a wooden spoon, because it is really yummy, and the teenagers will eat it all before you get to bake it.
Roll the cookie dough into balls a little bit bigger that a golf ball, and then flatten them with a fork.
Bake in two batches in the middle of the oven for about 15 minutes or until golden.