Chocolate chip cookies
Everyone has a favourite cookie recipe – and this is mine. Crisp on the outside yet slightly gooey in the middle, these cookies are incredibly moreish and make for a perfect weekend treat. Any leftover cookie dough can be frozen for another day, too.
Directions
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Line two baking sheets with baking parchment and preheat the oven to 180C.
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Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg.
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Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated
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Transfer half the mixture into a separate bowl and stir in the cocoa powder.
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Cover both bowls with clingfilm and refrigerate for 30 minutes for the dough to firm up slightly. Alternatively, you can roll the mixture into a sausage shape, wrap in clingfilm, and freeze for readymade dough whenever you want it.
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Use a teaspoon to dollop small scoops of both sets of cookie dough onto the tray, spacing them well apart on both baking trays.
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Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set.
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Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm.
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