Mary Berrys Chocolate Chip Cookies Recipes

MARY BERRY'S 3-INGREDIENT FORK COOKIES

Steps:

• Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a very large baking tray. Alternately line it with a silicone sheet or some baking paper.
• Measure the butter into a bowl and slowly beat in the sugar using an electric hand mixer. Once it is incorporated slowly beat in the flour. Using your hands, lightly knead the dough until it is totally smooth and brought together. (5 or 6 times)
• Break off walnut sized pieces of the dough and shape into 16 even round balls.
• Place at least 2 inches apart on the baking sheet. Use a fork to lightly press the balls down to flatten somewhat.
• Bake in the preheated oven for 15 to 20 minutes, until a pale golden brown.
• Scoop off the baking sheet onto a wire rack to cool completely.
• Store in an airtight container.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
• Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
• Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.