This is one of my favourite recipes for chocolate chip cookies. If you’re looking for the big, chewy amazing ones, this recipe is for you. So many chocolate chip cookies recipes make slightly cakey cookies, but this one really does make the big chewy ones.
You will need:
- 250g plain flour
- 1/2 tsp baking soda
- pinch of salt
- 180g melted butter
- 180g dark brown sugar
- 120g caster sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 200g chocolate
- Get your oven going at 170°c (325°F or gas mark 3) and stick your apron on.
- Get your playlist on – maybe today’s the day to crack open some Take That? Or some drum and bass? Death metal? You choose.
- Put some foil on 2 large baking trays or cookie sheets and grease.
- Get out a large bowl, and pop in your melted butter, your brown sugar and your caster sugar. Beat together with a handheld whisk until well mixed.
- Now whisk in the vanilla extract, egg and egg yolk until the mixture is much paler and quite fluffy.
- Now whip out a sieve, and sieve in your flour, salt and baking soda. Beat in with your whisker until just combined. Don’t go nuts, it doesn’t need much.
- Put your chocolate on a chopping board and chop roughly. You can choose size, but I recommend going for some nice chunks of chocolate. You can use dark, milk or white, or a combination. It is up to you!
- Stir the chocolate chunks into the cookie dough by hand.
- Scoop out each cookie (about a rounded tablespoon of dough) on plonk on your
baking trays about 3 inches apart. I mean it – these ones do have a tendency to spread and if you place them near each other they will merge. You have been warned! Do not flatten the dough – just drop it on there in whatever shape it falls.
- Bake for 12-15 mins. You want the edges to be browning but the rest of the cookie to look a little undercooked. This is essential to the chewiness. If you forget about them, they will be crunchy biscuits. Still delicious, but probs not your intention.
- When they are done, remove from the oven and leave on the trays for 5 mins. When they have cooled slightly, carefully remove from the foil and place on a wire rack. I typically whip the foil off and carefully peel the foil away from each one, leaving the cookie in tact.
These are delicious with cold milk!