Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
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
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.