Here is the recipe I mentioned in my September Bake Off post for chocolate chip cookies. This recipe is very easy, the only trick is that you need to know when to take the cookies out of the oven. Keep your eye on them and when they are near to the end of their baking time check to see that they are just beginning to toast lightly at the edges - not too brown as that means they are getting drier and crisper. What you're aiming for here is a chewy middle and a crisp outside. The best combination for a cookie, not too dry and not too gooey.
Chocolate Chip Cookies
150g soft butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g flour
half a teaspoon bicarbonate of soda
325g or thereabouts of chocolate chips
A large baking tray (I line mine with parchment or greaseproof paper)
1. Pre-heat the oven to 170c or gas mark 3
2. Melt the butter and let it cool a little. Put the sugars into a bowl and pour in the butter and beat together.
3. Beat in the vanilla, the cold egg and the cold egg yolk until all creamy.
4. Add the flour and bicarbonate of soda and slowly mix until blended, then fold in the chocolate chips.
5. Scoop the cookie dough into large gobstopper size pieces and place on the baking tray with enough space apart to allow them to spread and settle while cooking, bout 5 to 6 centimetres apart. It will probably take two batches to get all the mixture baked into cookies.
6. Bake the cookies for about 15 minutes, depending on how fierce your oven is - I find different ovens really do differ, so keep your eye on the cookies in the last couple for minutes and as soon as they start to turn a gentle golden brown at the edge - TAKE THEM OUT!!
7. Leave them to cool on the tray for 5 minutes before transferring to a plate or tin.
This is a great recipe for children, who can't help but eat the dough before it's in the oven it tastes so good!
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