Who doesn’t love a chocolate chip cookie! My first experience of one was in America it was soft and had lots of chocolate chips in it.
The ones you buy in the supermarket here in the UK are usually quite hard in texture. This is my easy go to recipe when you want something with chocolate and quickly!
They are nice and soft with plenty of chocolate chips. I have tried many recipes to get a good chewy cookie and this recipe has been very popular with my boys.
Start by lining two baking trays with parchment.
In a stand mixer place the butter, light brown sugar and granulated sugar.
With the beater attachment cream until light and fluffy.
Add the eggs and vanilla extract and mix again.
Next add the flour, baking powder, bicarbonate of soda and salt until it forms a soft dough.
Finally add the chocolate chips and mix until incorporated throughout the dough.
Put the cookie dough in a bowl, cover and place in the fridge for at least 1 hour.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and take the cookie dough out of the fridge.
Form into balls roughly the size of walnuts (45g approx) and place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.
Bake for 14 - 16 minutes until they start to brown slightly around the edges. The cookies will be quite puffed up when they come out of the oven so tap the tray on the kitchen bench to deflate.
Finally leave to cool on wire racks and the cookies will set firm.
Chocolate Chip Cookies
Sarah’s Servings: 12
Sarah's skill: Easy
Baking time: 14-16 minutes
Ingredients:
100g Unsalted Butter
90g Soft Light Brown Sugar
75g Granulated Sugar
1 large Egg
1/2 tsp Vanilla Extract
200g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Pinch of Salt
100g Chocolate Chips
Method:
Start by lining two baking trays with parchment.
In a stand mixer place the butter, light brown sugar and granulated sugar. Beat until light and fluffy.
Add the egg and vanilla extract and mix again.
Next add the flour, baking powder, bicarbonate of soda and salt until it forms a soft dough.
Finally add the chocolate chips and mix until incorporated throughout the dough.
Transfer the cookie dough into a medium sized bowl, cover and place in the fridge for at least 1 hour.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and take the cookie dough out of the fridge.
Form into balls roughly the size of walnuts (45g approx) and place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.
Bake for 14 - 16 minutes until they start to brown slightly around the edges.
The cookies will be quite puffed up when they come out of the oven so tap the tray on the kitchen bench to deflate.
Finally leave to cool on wire racks and the cookies will set firm.
Sarah’s extra slice.....
Makes approximately 12 cookies - just double the mix if you want to make a larger batch.
You can bake straight away but the cookies will spread more and be flatter.
You can use dark or white chocolate chips if you prefer.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.