Chocolate Chip Cookies
This is my favourite chocolate chip cookie recipe: you get cookies that have a soft, squidgy centre. They’re simple to make – my 10 year daughter makes them for charity cake sales – and they always go down a storm. You’re guaranteed no left-overs.
We also substitute the chocolate chips for other things such as smarties or almonds. This recipe makes about 18 chocolate chip cookies depending on how generous you are with your dolloping.
- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 200g plain chocolate chips or chunks
- Preheat your oven to 190C/170C fan/gas 5.
- Line some baking trays with greaseproof paper.
- Put the butter, muscovado sugar and granulated sugar into a bowl and whisk until creamy.
- Add the vanilla extract and egg and whisk in.
- Sieve the flour, bicarbonate of soda and salt over the mixture and mix using a wooden spoon.
- Add the chocolate chips and stir well to give an even distribution of chocolate chips.
- Make small mounds of the mixture well apart on the baking trays – we use a teaspoon but if you want larger cookies use a tablespoon.
- Bake in the oven for 8–10 mins (for teaspoon size cookies) until light brown on the edges and still slightly soft in the centre.
- Leave on the tray for a couple of minutes to firm up before transferring to a cooling rack.
They’re lovely with an afternoon cuppa or after a long Sunday club run.