Apparently I’m on a basic recipes kick at the moment- I can’t believe I haven’t made chocolate chip cookies in about two years. This recipe yields a delicious buttery cookie that’s crispy around the edges but soft in the middle. Yum.

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  • 125g butter
  • 100g light brown sugar
  • 75g sugar
  • 1tsp vanilla
  • 1 egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • Selection of chocolate chips. I used about 150g M&Ms and I wished I had added about 100g of really dark chocolate and some nuts too.

Makes 12 large cookies. Double up for twice the fun.

Method, man
Using a wooden spoon or a mixer, cream together the butter and sugars.

Add the eggs and vanilla and mix until combined.

Sift in the dry ingredients in two batches and mix until you have a smooth, thick batter.

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Stir through your selection of chocolates, making sure they’re distributed fairly evenly.

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Drop heaped tablespoons of dough onto a baking tray lined with parchment. You can shape into thick discs using your hands, or an ice cream scoop if you have one.

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Pop in the fridge while you preheat the oven to 180C.
After about 15-20mins, bake for 12-18 mins, until cookies are golden at the edges.

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