Chocolate Chip Cookies

Thu, 28 February 2019

INGREDIENTS: 

150g soft butter – it must be room temperature and please use real butter, not margarine
125g soft light brown sugar
100g caster sugar
a drop of vanilla extract
1 egg plus 1 egg yolk
300g plain white flour
1/4 teaspoon bread soda
Lots of chocolate chips – at least 100g (or alternatives – see below*)

METHOD

1.      Preheat your oven to 175C and have ready a non-stick oven tray or a tray lined with parchment paper.

2.      In a bowl mix together the soft butter and the sugars until well blended.

3.      Add in the vanilla and the eggs and mix again until the eggs are absorbed into the mix.

4.      Add the flour and bread soda and mix until the flour is just incorporated. (You don’t want to overmix at this stage as the cookies will be tough)

5.       Add in copious amounts of chocolate chips and mix together.

6.      Take a potato/ice cream scoop and scoop mounds of cookie dough onto the oven tray.

7.      Leave plenty of space between the cookies to allow expansion and do not flatten the dough mounds.

8.      Add some extra chocolate chips on top of the cookies (or whatever filling you are using) and place them in the centre of the pre-heated oven baking for 15 minutes.

9.      The cookies will spread and rise in the oven, but when you take them out after the cooking time the dough will still be soft and the cookies will deflate somewhat.

10.  Leave them on the tray for about 5 minutes and then carefully transfer to a cooling rack with a spatula or fish slice.

11.  As the cookies cool they will crisp on the outside but will remain soft and chewy in the centre.