Who doesn’t love chocolate chip cookies?! They are the perfect cup of tea accompaniment. My friend Katie and I decided to follow this super quick and easy recipe, as usual with a few tweaks!
WHAT YOU NEED
- 50g soft unsalted butter
- 125g brown sugar
- 100g caster sugar
- 300g flour
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 egg yolk
- ½ teaspoon bicarbonate of soda
- x2 packets milk chocolate chips
- Preheat the oven to 170 degrees celsius and Line a baking tray with baking paper.
- Sift the brown and caster sugars in a bowl and place to the side.
- Melt the butter in a saucepan. Let it cool slightly before pouring over the sugars and beat together
- Add the vanilla extract, the egg and egg yolk until creamy.
- Gently mix the flour and bicarbonate of soda until blended.
- Pour in the chocolate chips and mix by hand. The dough will be slightly crumbly and hard, unlike a cake batter.
- Scoop the cookie dough with an ice cream scoop. They should be about 3 inches apart (this will allow for another batch of cookies so leave the dough in the fridge whilst you wait for the first one.)
- Using the back of the spoon gently press the dough down so they are less ball shaped and slightly flatter.
- Bake for approximately 20 minutes or until the edges are lightly toasted.