Chocolate chip cookies 

A recipe from fBaking the Future: Biscuits, Fresh Starts, and a New Season Ahead

Ingredients

  • 120g butter

    softened

  • 75g light brown sugar

  • 75g golden caster sugar

  • 1 medium egg

  • 1 tsp vanilla extract

  • 180g plain flour

  • ½ tsp bicarbonate of soda

  • 150g dark chocolate

    cut into chunks (I used chunks)

Prepare

less than 20 mins

Cook

10 mins

Serve

Serves 10

Dietary

Dairy-free

Nut- free

Vegetarian

Method

Prepare the Oven and Dough

  1. Preheat your oven to 180°C/160°C fan/gas mark 4.

  2. Line two baking sheets with parchment paper.

  3. In a large bowl, cream together the butter, golden caster sugar, and light brown sugar until the mixture is very light and fluffy.

  4. Add the egg and vanilla extract, beating until well combined.

  5. Gradually stir in the flour, bicarbonate of soda, chocolate chunks, and ¼ tsp salt, mixing until just combined.

    Shape and Bake

  6. Scoop 10 large tablespoons of the dough and place them onto the prepared baking sheets, ensuring enough space between each cookie for spreading.

  7. Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain soft. (The cookies will firm up as they cool.)

    Cool and Enjoy

  8. Leave the cookies to cool on the baking tray for a few minutes, then enjoy them warm, or transfer to a wire rack to cool completely.

  9. Store in an airtight container at room temperature for up to three days.