This chocolate chip cookies recipe is one of the favourites of the tiny & little crew. They love both the baking and the eating. The cleaning up? Not so much, unless of course there’s an overlooked chocolate chip in the mixing bowl…

As for me, I love that I can bake a batch of these in no time at all for a quick afternoon tea treat. When they’re fresh from the oven, and still warm on the inside so the chocolate buttons melt in your mouth, they’re especially enjoyed.

makes about 35 little cookies for little tummies

Ingredients

125g unsalted butter
1/2 teaspoon vanilla extract
1 cup brown sugar
1 egg
3/4 cup plain flour*
3/4 cup self raising flour*
1/4 cup coconut
230g chocolate chips

* if you only have plain flour, you can pop in 1 1/2 cups of plain flour and 3/4 tsp of baking powder

Method

Preheat the oven to 190C (fan forced) and line a cookie tray with baking paper

Beat the butter, vanilla and brown sugar until pale and creamy

Mix through the egg

Add the flour and coconut.

Test a few chocolate chips to see if they’re poisonous then add the rest the bowl and mix to combine.
“important step!” – Mr Tiny, Mr Little and Littlest

Take a tablespoon of dough in your hands and roll to make a ball, flattening slightly between your palms. Eat the raw cookie to see if it’s poisonous.
“A must do!” – Mr Tiny, Mr Little and Littlest

Take a tablespoon of dough in your hands and roll to make a ball, then flatten it slightly as you place it on the baking tray. Repeat until all the dough is used.

Bake for approximately 10 minutes or until they’re a light golden brown on top.

Cool on wire racks.