Chocolate Chip Cookie Recipe

• 3-5/8 ounces, weight Softened Butter
• 2-2/3 ounces, weight Caster Sugar
• 1 whole Egg, Beaten
• 1/2 teaspoons Vanilla Extract
• 5-1/3 ounces, weight Self Raising Flour
• 2-7/8 ounces, weight Dark Chocolate, Melted
• 1/2 Tablespoons Ground Cinnamon
• 3-5/8 ounces, weight Dark Chocolate Chips
• 1 ounces, weight Mixed Peels, Chopped (Candied Orange And Lemon Peels)

1. Preheat the oven to 375F/170C fan oven/190C ordinary oven/gas mark 5. Lightly grease two baking sheets/trays with butter.
2. Measure the butter and sugar into a bowl and beat until evenly blended. Beat the egg and add vanilla extract. Add beaten egg with vanilla to the butter and sugar mix (a little at a time and beating well between each addition). Mix in the flour.
3. Melt dark chocolate. To melt chocolate, first chop or break it into small pieces. Place the chocolate in a bowl over a pan of simmering water (the bottom of the bowl shouldn't touch the water). Stir until the chocolate melts, about three minutes. Make sure that no droplets of water come into contact with the chocolate, as they can cause it to become lumpy or grainy.
4. When the chocolate is lukewarm, add it into the mixture and stir well. Then add cinnamon and stir. At the end add dark chocolate chips and mixed peels and stir.
5. Spoon large teaspoonfuls of the mixture onto the prepared baking sheets/trays and leave some space for the cookies to spread. Bake them on 375F/170C fan oven/190C ordinary oven/gas mark 5 for 10 minutes. Leave the cookies to cool on the sheets/trays before lifting off.
6. Store them in an airtight container where they will stay fresh for a week.

sugar, egg, vanilla, flour, chocolate, ground cinnamon, peels

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cookie-recipe/ (may not work)