You would think a plain cookie with chocolate chips folded into the mixture would be a simple matter. It’s not. They’re never challenging to make, just difficult to get right. A cookie that’s too crunchy feels dry and disappointing and a cookie that’s too chewy tastes like dough. The challenge is to find that perfect balance of a cookie that’s crisp on the outside with a fudgey chewiness to the center. After many, many recipes tried and tested, I’ve settled on the following recipe which has achieved the above goal spectacularly.
- 150g soft unsalted butter
- 125g soft light brown sugar
- 100g caster sugar
- 2 teaspoons vanilla extract
- 1 egg, fridge cold
- 1 egg yolk, fridge cold
- 300g flour
- 1/2 tsp bicarbonate of soda
- 1 x 326g packet of milk chocolate chips
(makes approx 14)
- Preheat the oven to 170C. Line a baking sheet with baking parchment.
- Melt the butter and let it cool a bit. Put the brown and white sugar into a bowl, pour the slightly cool, melted butter over it and mix together.
- Beat in the vanilla, cold egg and cold egg yolk until your mixture is light and creamy.
- Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
- Scoop the cookie dough into a quarter cup measure or 60 ml round ice-cream scoop and drop on to the prepared baking sheet, spacing the cookies about 8 cm apart.
- Bake for 15-17 minutes in the preheated oven or until the edges are slightly toasted. Cool on baking sheets for five minutes before transferring to wire racks.