Ultimate Chocolate Chip Cookies
The only chocolate chip cookie you'll ever need. These are a great copycat of Millie's style cookies. Soft with just a slightly crisp edge, and chewy in the middle. Make sure to give them some chill time before baking, and take out the oven when they look 'just' done at the edges as they keep baking a little from the residual heat! These are big, so feel free to make double the amount by making much smaller balls of dough.
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Servings: 8
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 200 g Chocolate Chips or any chocolate candy
- Pinch of Salt
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop large balls of cookie dough - somewhere between golf and tennis balls, so you have 8 of similar size. Place on the trays, with several inches in between (max 3 per tray).
- Bake for 10-12 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool on a wire rack before serving.