Chocolate Chip cookies are hard to get right. I’ve tried so many recipes with the end result being either too hard, too chewy or just not nice! I’ve made this recipe for all of my family and friends and in my eyes, it is THE perfect chocolate chip cookie.
Recipe is adapted from Nigella Lawson’s ‘Kitchen’ book
150 g soft unsalted butter
125 g light brown sugar
100 g white sugar
2 teaspoons vanilla
1 egg, fridge-cold
1 egg yolk, fridge-cold
300 g flour
1/2 teaspoon baking soda
1/4 teaspoon salt
300 g milk chocolate chips (Use the best quality you can find, I use Callebaut)
Preheat the oven to 170C/gas mark 3 — My oven is always a bit hotter so I set it to 160C. Line a baking sheet with parchment paper. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy. Slowly mix in the flour and the baking soda until just blended, then fold in the chocolate chips.
Scoop the cookie dough into an ice cream scooper and drop onto the prepared baking sheet, plopping the cookies down about 3 inches apart. You will need two trays to make these cookies as the recipe allows for 12 big cookies. If you don’t have an ice cream scoop, you can scoop tablespoons of mixture onto the tray which would result in slightly smaller cookies.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly golden. If you decide to make a smaller cookie, they will take less time, you’ll have to watch closely. Cool on the baking sheet for 5 minutes before transferring to wire racks.