Traditional Chocolate Chip Cookies

Method

1. Cut Fairy into 1 cm (½ inch) cubes.
2. Sift flour and custard powder into a large mixing bowl. Rub Fairy into flour mixture until it resembles fine breadcrumbs. Stir in the sugar. Mix in the milk and fold through the chocolate bits.
3. Drop heaps of mixture onto baking trays, previously brushed with melted Fairy and bake in a moderate oven at 180°C (350°F) for 12 minutes or until golden brown.
4. Cool on wire cooling trays and store in an airtight tin. Makes approximately 4 dozen.

FREQUENTLY ASKED QUESTIONS

• Why should I use Fairy margarine instead of butter
  Fairy margarine gives a lighter texture and classic flavour.
• Why is custard powder used in this recipe?
  Custard powder helps create a softer crumb and adds a subtle vanilla flavour to the cookies.
• How do I store chocolate chip cookies?
  Allow them to cool completely, then store in an airtight container at room temperature for up to five days.
• Can I freeze the cookie dough?
  Yes, portion the dough onto a tray, freeze until firm, then store in a sealed container for up to three months.
• How do I know when the cookies are done?
  Bake until lightly golden around the edges. They will firm up as they cool on the tray.

PRO TIPS FOR MAKING THIS RECIPE

• Do not overwork the dough
  Mix until just combined to keep the cookies soft and tender.
• Chill the dough if it feels sticky
  If the mixture is too soft, refrigerate for 20 to 30 minutes to prevent spreading.
• Space the cookies evenly
  Leave enough room on the tray as they will spread while baking.
• Slightly underbake for softness
  Remove from the oven when lightly golden. They will continue to firm up as they cool.
• Use good quality chocolate bits
  Higher quality chocolate melts better and gives a richer flavour in every bite.