from my wife’s blog, Cocoa + Cotton
You can’t really beat homemade chocolate chip cookies. The store bought ones are fine in a pinch, but there’s nothing quite like the taste of a freshly baked cookie.
I have one go-to recipe for cookies whenever guests pop over. These are incredibly easy to whip up, never fail me, and are that perfect combination of crunchy, gooey, buttery and sweet-but-not-too-sweet. Jamie doesn’t usually do much of the baking – it’s still my territory mostly – but he and Guy both wanted to get involved today so it was a wonderfully fun, messy combined family effort with heaps of cuddles in between and floury faces by the end!
We used a combination of milk chocolate and dark chocolate for the chips as neither of us like them too sweet, but you can use any combination you prefer.
makes about 30 small cookies
- 150g lightly salted butter, softened
- 85g light muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla essence
- 1 large egg
- 225g plain flour
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 70g dark chocolate
- 130g milk chocolate
Preheat your oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper – somehow we were all out of baking paper, so we just buttered and floured the trays which works perfectly too.
preparing your dough:
Pop your butter and sugar into a big mixing bowl, or mixer, and beat until light and creamy.
Beat in the vanilla essence and egg – or stand back and let your electric mixer do the leg-work.
Next sieve in your flour, bicarb and salt and mix thoroughly.
Chop your chocolate into decent sized chunks and stir well into the mixture.
Finally take teaspoon-heaped amounts of dough, roll them into balls and place them on the baking tray, patting each one down slightly. Make sure you leave enough space between each.
cooking your dough:
Place them in the oven, pop the timer on for 8-10 minutes and at the sound of the bell, check them over.
If they need a few minutes longer, pop them back in. They should be a light golden colour, and darker round the edge when they’re ready. They’ll be very soft when they come out but pop them on a cooling rack and as they cool down they’ll quickly harden on the outside, retaining their slightly gooey centre. Serve with ice cold milk.
Now, if only you could smell this…