After deciding to bake some cookies at the weekend I went searching for a recipe when I stumbled across this beauty on the BBC Good Food website, I tend to spend a lot of time browsing this website so I suggest you get over there asap! This is a simple and quick recipe that even a beginner should be about to complete with no problems, I’ve chopped and changed a couple of things about mostly just for personal taste. The cookies turn out crunchy on the outside and gooey in the middle and as I’ve swapped the chocolate chips for chocolate chunks they are extra chocolatey!
Ingredients – Makes 25-30
150g Unsalted Butter, Softened
80g Light Brown Muscovado Sugar
80g Granulated Sugar
1/2 Teaspoon Vanilla Paste
1 large egg
225g Plain Flour
1/2 Teaspoon Bicarbonate of Soda
1/2 Teaspoon Salt
200g 47% Chocolate, Chopped Into Small Chunks (I like the Lindt with Sea Salt)
1. Preheat the oven to 190C/170C fan/gas 5, line two baking trays with baking paper.
2. Using an electric whisk, beat the butter and sugars until creamy, add the egg and vanilla paste and continue to beat. Sieve the flour, bicarbonate of soda and salt over the mixture and combine using a wooden spoon. Add the chopped chocolate chunk and stir well.
3. Use a teaspoon to place small mounds of the mixture onto the lined baking trays, making sure to leave enough room for them to flatten. The original recipe gives enough for 30 but I got 27 when I made them so I wouldn’t worry too much about amount as long as you keep an eye on them when they are in the oven.
4. Bake for 8 to 10 minutes in the oven, until light brown on the edges and soft in the center. The cookies on my first tray were smaller than the second so they got 8 minutes and the second batch got 10. Leave for a couple of minutes to firm then transfer to a cooling rack.