These short and buttery chocolate chip cookies are melt in the mouth delicious. They are also quick and easy to make.
Road trips and picnics are a big part of our weekends, whether it’s the beach, national parks or a local hiking track we love being outdoors and all that fresh air and exercise can work up a bit of an appetite and these cookies are one of our faves. They are also the perfect treat in lunch boxes or as a mid-morning treat.
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This cookie recipe makes a generous batch and goes together fast, the main thing I suggest thinking about in advance is weighing out the butter and letting that soften a little on the bench before you are ready to begin baking. You are going to start with creaming the butter and sugar and that is better done at room temperature.
I don’t recommend speeding up the process in the microwave. If you melt the butter, even a little, it goes oily and that changed consistency can cause the cookies to fail, you won’t get that short, rich and crumbly texture. Baking is science and while we do try to stick to recipes around here that are quite tolerant of small variations and substitutions this step isn’t one of those.
An electric mixer will make it easier to cream the butter and sugar until it’s pale but it’s not essential for these cookies. A dinner fork will do the trick, focus first on mashing the butter and sugar until fully combined than pick up the pace just a little. It won’t take long, you are incorporating a bit of air and you’ll visibly see the mixture lighten from the original buttery yellow colour.
Then it’s just a matter of adding in the other ingredients a few at a time incorporating them fully at each stage.
The resulting cookie dough is easy to work with and roll into smooth balls in your hands. I like to use baking paper or reusable silicon tray liners for easy removal and cleanup, alternatively you can lightly grease the baking trays. Evenly space the balls across your cookie sheets leaving room from them to spread as they cook.
You don’t need to flatten the balls, they’ll do that themselves as they cook. Once baked and golden remove the cookies to a rack in a single layer while they cool.
- These gingernut biscuits have been a favourite for decades for good reason.
- As I reduce my coffee I’ve become a real fan of chai tea, the soothing qualities of tea and range of spices come through well in these chai spiced cookies.
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