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Chocolate chip cookies
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Crisp, chewy and oozing with chocolate – sometimes the classics are the best
Makes: About 12
110g unsalted butter, softened
100g caster sugar
60g light brown muscovado sugar
½ tsp vanilla extract
½ tsp salt
½ tsp bicarbonate of soda
190g plain flour
150g dark chocolate, cut into chunks
1 Using electric beaters, cream together the butter and sugars for 3-4 minutes until pale and fluffy. Add the egg and vanilla extract and continue to beat until combined. Sift in the salt, bicarbonate of soda and flour and use a wooden spoon to bring the mixture together. Stir through the chocolate chunks until evenly distributed. Cover with cling film and chill for at least 1 hour.
2 Preheat the oven to 200ºC, gas mark 6. Line 2 baking trays with baking parchment. Take 2 heaped teaspoons of the cookie dough and roll in your hands to make a ball. Put on the parchment-lined baking trays and flatten slightly. Repeat with the remaining dough, spacing them well apart.
3 Bake for 10-12 minutes until the edges are just turning golden. Cool for 5 minutes before transferring to a wire rack to cool completely.
Typical values per serving:
This recipe was first published in August 2015.