I know that the internet really doesn’t need another recipe for chocolate chip cookies; I am sharing this purely so that I have my recipe neatly written up, rather than having to follow my scribbled recipe on a scrap of paper as I had been doing up until now. Nevertheless, they are very good cookies and are definitely worth adding to your repertoire.
Of course the ideal chocolate chip cookie is very subjective, do you prefer yours chewy, crisp or soft and cakey? I like chewy ones that are a bit crisp around the edges and soft in the middle; this recipe fits those requirements perfectly. They are very quick and easy to make and the dough can either be baked straight away, stored in the fridge for up to three days or portioned out, frozen and then baked from frozen as and when is needed.
My Favourite Chewy Chocolate Chip Cookies
Makes about 20
- 120 g (1/2 cup) softened butter
- 110 g (1/2 cup + 2tbsp) light brown soft sugar
- 100 g (scant 1/2 cup) caster sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 215 g (1 + 3/4 cups) plain flour
- 3/4 tsp bicarbonate of soda (baking soda)
- 1/8 tsp salt
- 100 g (3.5oz) dark chocolate, chopped into chunks (or use chocolate chips)
Preheat the oven to 190C/375F/gas mark 5. Line two baking sheets with baking parchment.
Cream together the butter and sugars with an electric mixer until pale and fluffy. Whisk in the egg and vanilla extract.
In a separate bowl, sift together the flour, bicarbonate of soda and salt then fold it into the butter mixture. Finally mix in the chocolate. (If you want your cookies to have visible chocolate chips on top then reserve about 1/3 of the chocolate and add it to the tops of the cookie dough balls before you bake them).
When the dough has come together, break off pieces and roll them into balls about the size of a golf ball. You should get about 20. Place the balls well spaced apart on the baking sheets. If the dough is too soft then you can place it in the fridge to firm up before portioning it out.
At this point you can freeze the unbaked cookies if you like, they can be baked from frozen but will take a couple of minutes longer to cook.
Bake for about 8-10 minutes, until pale golden. Allow to cool on the trays for10 minutes then transfer the cookies to a wire rack to cool completely.
The unbaked dough can be stored in the fridge for up to three days if required.