A chocolate chip cookie is all about the chocolate. You want a great cookie to chew into, but ultimately it is the chocolate fix you’re after! The great thing about making your own chocolate chip cookies is that you can decide on the chocolate you use. If you are baking for the kids you can use milk chocolate chips, but if they are for adult chocolate fiends you can use your best dark chocolate, going as far as 85% cocoa if you dare! This recipe makes a chunky cookie with plenty of chocolate in every bite.
Chocolate Chip Cookie Recipe
120g / ½ cup soft light brown sugar
100g / ½ cup granulated sugar
115g / 4oz soft unsalted butter
1 teaspoon vanilla extract
175g / 1 ¼ cups plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon salt
200g chocolate (as chips or chopped up chocolate bars)
Preheat the oven to 150C (300F) with the shelf placed at the top third of the oven. Line three baking trays with baking paper.
Cream the butter and sugars until smooth and fluffy. Beat in the egg and vanilla extract. Sift together the flour, salt and bicarbonate and then fold into the batter. Mix in the chocolate chips.
Place large scoops (about 2 tablespoon measures) of cookie dough onto the baking sheets, leaving plenty of space between them. You’ll get 8 onto each tray with enough room for them to spread as they cook.
Bake for about 18 minutes, until a light golden brown. Cool on a wire rack.
These are great eaten still warm from the oven, but you can keep them in an airtight tin for up to three days, if you can resist them for that long!
Variations on the recipe:
• For extra texture and flavour you can add one cup of chopped walnut or pecans to your chocolate chip cookies. Just stir them in at the same time as the chocolate chips.
• Kids chocolate chip cookies are fun with a mix of white chocolate and milk chocolate chips, or go wild and use Smarties!
For an extra special dessert menu why not try World Service restaurant in Nottingham?