There are lots of recipes for chocolate chip cookies out there but if you’re after the ultimate American-style cookie with a crisp exterior and soft middle full of melting chocolate chips, look no further.
This easy recipe uses granulated and soft brown sugar to deliver that perfect balance of crisp and chewy. The recipe will make 14 cookies – enough to serve several ways, whether it’s with a cup of tea or a glass of milk, or try use them to sandwich a scoop of vanilla ice-cream for a quick and tasty dessert.
Chocolate chip cookies
- Hand mixer or food processor
- Two baking sheets
- 150 g unsalted butter softened
- 80 g soft light brown sugar
- 80 g granulated sugar
- 225g plain flour
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 200 g milk or plain chocolate chips
- Preheat your oven to 190°C /170°C fan/Gas 5. Line two baking sheets with baking parchment.
- Using a food mixer or a wooden spoon, cream the butter and sugars together until light and fluffy. Add the egg and vanilla to the butter mix and beat well.
- Sift the flour, bicarbonate of soda and salt over the mixture and mix together until it forms a sticky dough. Fold in the chocolate chips.
- For the best results, wrap the cookie dough in clingfilm and chill in the fridge for an hour or two.
- When you're ready to bake the cookies, take a heaped tablespoon of the dough and roll into a ball. Place on the lined baking tray and flatten slightly. Continue until you've used all the dough, keeping the cookies well spaced.
- Bake for 8 to 10 minutes or until the edges are lightly brown. Chilled dough make take a minute or two longer.
- Leave the cookies on the trays for a few minutes to firm up, then transfer them to a wire rack to cool completely.
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