Chocolate chip cookies
An easy recipe for soft cookies with a chewy center, golden edges, and delicious chocolate chips that will impress family and friends. Make sure to bake a lot of cookies because they will disappear quickly.
Ingredients · Servings For 30 pieces
- 150g butter
- 80 g light muscovado cane sugar
- 80 g caster sugar
- 2 tsp vanilla extract
- 1 egg
- 225 g plain wheat flour
- baking soda
- salt
- 200 g chocolate chips
Method · 30 min
- Preheat the oven to 190°C and line two baking sheets with baking paper.
- Place the softened salted butter and both types of sugar in a bowl and beat until foamy.
- Stir in 2 teaspoons vanilla extract and 1 large egg.
- Sift the plain flour, baking soda, and salt into a bowl and mix with a wooden spoon.
- Add 200 g of chocolate chips or chocolate pieces and mix well.
- Using a spoon, form small mounds onto the prepared baking sheets. The dough should make about 30 cookies.
- Bake for 8–10 minutes until they are light brown on the edges and still slightly soft in the center when pressed.
- Let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack and let them cool completely. SOMETHING EXTRA Freezing the cookies - if you have frozen the cookies, remove them and spread them out on a baking sheet lined with baking paper. Once thawed, place them in the oven preheated to 190°C and heat for 2-3 minutes to crisp them up. Don't leave them there too long or they will dry out. Storing the dough - you can store the raw dough in a sealed container in the fridge for up to two weeks. Simply remove some of the dough, place it on a baking sheet lined with baking paper and let it come to room temperature for 5 minutes before baking. Photo and recipe taken from BBC Good Food.
