The chocolate chip cookie is something of a conundrum. So many recipes exist calling for the exact same list of ingredients (in only slightly varying quantities) and yet the results are infinitely varied. This recipe is the best I’ve found (the cookies are wonderfully soft on the inside) the products of which are best enjoyed from the comfort of a warm living room on a rainy Sunday afternoon.
Sidenote: Don’t be alarmed by the photos – I was making a monster batch for work and tripled (yes, tripled) the recipe. A single batch should make roughly 24 cookies.
Preheat the oven to 190°C/375°F.
What you’ll need
350g/12¼oz plain flour
1 tsp bicarbonate of soda (baking soda for the North Americans)
1 tsp salt
175g/6¼oz caster sugar
175g/6¼oz soft brown sugar
1 tsp vanilla extract
300g milk chocolate, chopped
What to do
Begin by turning your oven to 190°C/375°F. From here, it’s a relatively straightforward process.
Combine your flour, baking soda and salt, and set aside. In a large bowl, using electric beaters, mix the butter, caster sugar, brown sugar and vanilla extract until creamy and light. Add your eggs to the mixture, gradually add your flour mixture, then stir in your chocolate by hand. I’ve recommended milk chocolate for this recipe, but don’t be afraid to mix it up (no pun intended). A combination of milk and white chocolate is also delicious!
Spoon 1″ mounds of cookie dough onto a greased tray, leaving plenty of room for the cookies to expand (because they will!). Bake for about 10 minutes (I prefer to err on the side of gooey rather than crispy, so I wouldn’t recommend much longer), and allow to cool for between 5 and 10 minutes on the tray before transferring to a wire rack.
Eat as many as you can while they’re still warm, ideally alongside either a cold glass of milk or a hot cuppa!