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Chocolate Chunk Cookies
2 cups (8oz) self-rising flour
Pinch of salt
5½ oz butter
5½ oz soft brown sugar
1 egg
6 oz chocolate
you will also need
A baking sheet or 2
Parchment paper (optional)
The ingredients for making these cookies should be at room temperature and the butter soft, so you may have to leave the butter out of the refrigerator for several hours or perhaps even overnight, and in addition remove the egg from the refrigerator about an hour or so before baking.
When you’re ready to begin grease or line a baking sheet with parchment paper– you may need 2 – and preheat the oven to 375°F.
Then sift the flour and salt into a bowl. In a separate bowl cream (beat) together the butter and the sugar until pale light and fluffy, then, beating well after each addition little by little add the beaten egg to the butter and sugar mixture. Now gradually mix in the flour, and roughly chop and stir in the chocolate.
Next, leaving a gap between each dollop put teaspoonfuls of the mixture onto the prepared baking sheet and bake for about 10 minutes. When done, remove the chocolate chunk cookies from the oven and transfer them to a cooling rack. Scrumptious.
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