Chewy chocolate chip cookies

I’m not sure I know anyone who doesn’t like a chewy, melty, just crunchy on the edge, cookie. I regularly pick up a pack of cookies for Husband when I do the food shop and most of the time, they hit the spot. Occasionally though, you get an entirely disappointing, overly crispy cookie that is closer to a biscuit. While this is possibly the ultimate in 1st world problems, it’s easy to fix: make your own.

I hadn’t attempted cookies before, thinking them too complicated, too much faff and too tricky to get right. Turns out this recipe is very easy…so much so, I’ve made 2 batches in 2 days. I did give the first batch to some friends when we went for dinner last night, but then, we had a gap in our supplies. The recipe was taken from All Recipes and tweaked slightly for personal taste. I dare you not to eat them before they’ve completely cooled down.

You will need:

  • 250g plain flour
  • 1/2 tsp fine salt
  • 1/2 tsp bicarbonate of soda
  • 170g butter
  • 200g dark brown soft sugar
  • 100g caster sugar
  • 1 whole egg & 1 egg white
  • 1 scant tbsp vanilla extract
  • 1 pack of chocolate chips (whatever your preference)
  1. Preheat the oven to 170C/338F/Gas mark 3
  2. Sift the flour, salt and bicarbonate of soda into a smallish bowl and set aside.
  3. Melt the butter in a small pan, then pour into a large bowl on top of the brown and caster sugar. Stir to combine and break up the lumps then beat with an electric beater until smooth and creamy.
  4. Add the whole egg and egg white to the butter/sugar mix and beat until well combined and thick.
  5. Stir in the vanilla to the egg/sugar/butter mix and stir well.
  6. Add the flour and chocolate chips to the egg/sugar/butter mix and combine until all the flour has been worked in.
  7. On parchment lined trays, drop tablespoons of the cookie batter (approx 3-4 per tray) until all the batter has been used up. You’ll probably get 10-12 cookies out of the mix.
  8. Bake for 17-20 minutes, until the edges of the cookie are firm and the tops of the cookies are crackled. You may need to give them a bit longer to make sure they are cooked.
  9. Allow to cool, on the trays for 5 minutes then remove to a wire rack and allow to cool completely.
  10. They will be very soft/chewy on the day of baking, but will keep well in an air tight tin for about 5 days (if you don’t eat them all!)
  11. Best eaten with a glass of milk to dunk them in

 

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