The sun was shining and the cool breeze was wonderful, I was in the sweet treat mood and the ice cream van was nowhere to be seen. I could tell they wanted me to suffer in the scorching heat and so war was on!
I made the most awesome cookies 2 years ago and I couldn’t find the recipe…until NOW! This recipe has been modified by me with research.
Sweetie rating: low/medium, so get your cookie on!
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg yolk
325g chocolate chips
I also added a chopped bar of chocolate for chunk but that’s optional
Preheat the oven to 170 C / Gas mark 3.
Grease baking trays or line with parchment.
Sift together the flour, bicarb and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking trays for a few minutes before transferring to wire racks to cool completely.
Enjoy this foolproof chocolate chip recipe and if you want double chocolate chip cookies just add 1 or 2 tablespoons of Cocoa powder to the dry ingredients.