TOLL HOUSE COOKIES
100 g (110 ml) margarine
50 g (50 ml) golden brown sugar
1 egg
5 ml vanilla essence
225 g (400 ml) cake flour
2 ½ ml Bicarbonate Of Soda
50 – 70 g (80 – 110 ml) chocolate chips
Preheat the oven to 190º C.
Grease two baking sheets.
Put the margarine in a bowl with the sugar and beat well until soft and creamy. Work in all the remaining ingredients until the mixture forms a stiff dough.
Roll into small balls and place on the baking sheets. Press flat with the palm of your hand.
Bake for 10 – 12 minutes until pale golden brown.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
