This chocolate chip cookie recipe makes some super squidgy cookies, filled to the brim with chocolate chips.
260g Shipton Mill traditional organic white flour
1 tsp baking soda
1/2 tsp salt
100g brown sugar
200g chocolate chips
4 tbsp milk, plus more if needed
4 tbsp oil
1/2 tsp pure vanilla extract
Mix all dry ingredients in a bowl, then stir in wet to form a dough – it will seem too dry at first, but keep mixing until the dough comes together into a ball - use your hands if need be. If it's still not coming together, add 1-2 tbsp extra milk.
Wrap in clingfilm and chill in the fridge for at least 2 hours.
Preheat oven to 175 C. Form dough balls into 100g balls, and place on a lined baking tray, leaving enough room between cookies for them to spread. Bake 12 minutes.
They'll feel squidgy and underdone to touch but leave them to cool on the tray before moving them and they'll set up.
Added by: Ellie Partridge
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers