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October 4th, 2019
Published: August 14th, 2018
Who doesn't love a good chocolate chip cookie. Personally I think the best are those that have a mass of chocolate and large chunks too. This is my go-to recipe and it's perfect every time.
You can try all sorts of options for the choc chips - I often buy a whole Cadbury block and just roughly break it up, I've used M&M's and a mixture of dark and white chocolate. Go crazy!
150g unsalted butter
125g soft light brown sugar
100g caster sugar
1 egg, fridge cold
1 egg yolk, fridge cold
320g choc chips
Preheat oven to 170, line baking sheet
Melb the butter and let it cool a bit.
Put the brown and white sugars into mixer bowl, pour the butter over them and beat together.
Beat in the vanilla, egg and yolk until mixture is light and creamy.
Slowly mix in the flour and bicarb until just blended, fold in choc chips.
Scoop the dough using an ice-cream scoop and layout on baking sheet - allow space between.
Bake for 15 - 17 minutes in the oven until the edges are lightly toasted. Cool on tray for 5 minutes then transfer to a wire rack to cool completely.
*This recipe is a slight variation on one from Nigella Lawson