I have made so many different chocolate chip cookie recipes, but when I found this one I had to save it. If you like just baked, chewy, a little crunchy, sugary, chocolately goodness, then this is the recipe for you. I took it from here but I’ve converted it into UK amounts and added any details I noticed. The dough freezes nicely too so if you want to make extra and chuck it in the freezer, it’ll keep for when you’ve got less time (and save on washing up)!
To make 18-20 average sized cookies (good for freezing half for later)
- 6oz / 170g unsalted butter, softened (I just left it out of the fridge for an hour)
- 5oz / 150g brown sugar, packed
- 1.5oz / 50g caster or granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 7oz / 200g plain flour
- 2 teaspoons cornflour (this is important, I’ve seen this in cookie recipes a lot recently)
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 6oz / 170g chocolate chips – I used chopped plain Bourneville chocolate but you could use M&Ms or anything you fancy! I thought this wasn’t much chocolate but actually they’re pretty stuffed 🙂
- Preheat oven to 180°C.
- Sift the flour, cornflour, bicarbonate of soda and salt. Set aside.
- Cream butter and sugars until light and fluffy. Add the egg and vanilla and mix well.
- Use a wooden spoon to mix in the flour mixture slowly (I did it in 3 bits).
- Mix in chocolate chips.
- At this point I would recommend popping in the fridge for half an hour if you have the time (and the willpower)
- Either grease baking sheets or cover in baking paper.
- If you’re doing it without refridgerating then use a spoon to drop 1 tablespoon sized balls onto the cookie sheet about 2 inches apart as they will spread. If you’re doing it from the fridge or freezer you’ll have to just break bits off with your hands and roll into balls.
- Bake 8-10 minutes. They will still looked uncooked but I promise they’re not! (Image below)
- Leave to cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. It’s worth leaving them to cool (the dough is NOM if you’re desperate) because they continue to cook as they do so.
*Note* these are even better if you put the dough in the fridge for an hour first. Or taken out of the freezer and left to defrost for an hour or so. I did this today. They were hands down the best cookies I have ever eaten.