Chocolate Chip Cookies. Everyone has their favourite. I’ve tried and enjoyed many chocolate chip cookies but I think these have to be one of my favourite. This recipe is ever so simple. Feel free to add or substitute whatever you fancy- chopped nuts, dried fruit, white chocolate chips, etc!
This is a classic recipe for a chunky chocolate chip cookie which has a crispy edge with a soft yet slightly chewy middle. Perfect with a glass of milk or even a cup of tea which you can then DUNK away! Yum yumm…
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg from fridge
1 egg yolk from fridge
½ teaspoon bicarbonate of soda
326g packet milk chocolate chips
Preheat the oven to 170°C and line a baking tray with baking parchment and grease it.
Melt the butter and let it cool a bit. Put the brown and white sugar into a bowl, pour the cooled melted butter over and beat together. Beat in the vanilla, the cold egg and cold egg yolk until the mixture becomes light and creamy.
Then slowly mix in the flour and bicarbonate of soda until just blended. Finally fold the chocolate chips in.
Using an American quarter-cup or a 60ml ice-cream scoop measure the cookie dough and drop onto the prepared baking sheet, leaving each cookie 8cm apart. I then like to mould the dough into a disc shape which helps the cookies look uniform, this is optional. If you are going to do two batches keep the bowl of cookie dough in the fridge in the meantime.
Bake for 15-17 minutes in the oven until the edges are lightly toasted. Cool on the baking tray for five minutes until transferring to wire rack. Repeat with the remaining dough as needed. Enjoy while they are still slightly warm or keep stored away in a sealed container.