No shop bought cookie will EVER beat a freshly baked, homemade one, and when they are so easy to make in large batches there’s really no excuse to buy them any more! It’s for this reason that I think everyone should have a classic chocolate chip cookie recipe up their sleeve… Here’s mine, its a no frills, basic recipe that works every time – enjoy!
Ingredients – makes 14 large cookies
- 100g softened unsalted butter
- 100g soft light brown sugar
- 100g granulated sugar
- 1 medium egg
- 1 tsp vanilla bean paste
- 165g plain flour
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- Milk chocolate chunks
- Preheat the oven to 160°C.
- Use a mixer to cream together the butter with both the sugars.
- Slowly beat in the egg and vanilla bean paste, then sieve in the flour, salt and bicarbonate of soda until combined and a dough forms.
- Divide the mixture evenly into 14 balls and put them on a couple of large baking sheets. Flatten the balls slightly.
Tip: Leave 5cm gaps in between each ball so they have room to spread.
- Push in chocolate chunks (as many as you fancy).
Tip: You can jazz it up with different chocolates or even nuts and dried fruits, just add them in when the chocolate chips are added.
- Bake in the oven for 13-15 minutes until the cookies are golden around the edge. They will firm up a little more as they cool.
Tip: Once the cookies begin to spread in the oven ( after around 5 minutes) you may notice that there aren’t enough chocolate chunks, if you notice this remove the cookies from the oven and quickly top with more chocolate.