Chocolate chip cookies
I’ve been fiddled with another recipe for chocolate chip cookies in my continuing quest for the perfect chewy cookie. These are pretty darn good, if I don’t say so myself. I’ve taken inspiration from a recipe on a cookie book, and this one is influenced by a recipe on BBC Good Food too. I think the trick to a really good cookie is to chill the dough before it goes into the oven. And add LOTS of chocolate chips.
For around 25 cookies, you need:
- 180g butter (soft)
- 220g brown sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 230g plain flour
- 1/2 tsp baking soda
- 350g chocolate chips
- large pinch of sea salt flakes
- Cookie sheets or shallow baking trays lined with baking parchment
- Preheat the oven to 170°c (160 if you have a fan oven).
- Beat the butter, brown sugar and white sugar thoroughly in a stand mixer until well combined. Add in the vanilla, egg, and egg yolk and beat until smooth. Add the flour, baking soda, and salt and beat until you have cookie dough. Add the chocolate chips and mix, either with the mixer of by hand if the mix is too stiff.
- Using a dessert spoon, spoon out small piles of dough onto the baking sheets. Don’t squash them down. Make sure there’s a couple of inches between each one. When you have filled a tray, put it in the fridge while you do the next one.
- When you’ve used all your mix, bake each tray for about 13 mins until the edges look slightly crisp. I made about 5 trays worth.
- Leave to cool on the cookie sheet for 5 mins before transferring to a wire rack to cool completely.
- These are best on the day you make them but will keep for up to two more days if stored in an airtight container.
Enjoy!
James Martin has partnered up with quality cookware brand, Stellar, and has launched his ‘Baker’s Dozen’ range. The tray above was gifted to me by James Martin and Stellar. I’ll be writing up a review of his ranges shortly!
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