Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:

• 170g unsalted butter, melted & slightly cooled
• 150g light brown sugar
• 80g granulated sugar
• 1 large egg + 1 egg yolk (room temp = better texture)
• 2 tsp vanilla extract
• 220g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp fine salt
• 180g chocolate chips or chunks

Method

1. Prepare the dough

1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about 1 minute until smooth and glossy.
2. Add the egg, egg yolk, and vanilla extract. Whisk for 30–45 seconds until the mixture is thicker and slightly lighter in colour.

2. Add dry ingredients

3. Add the flour, bicarbonate of soda, and salt.
4. Using a spatula or wooden spoon, mix until just combined.
   • Stop mixing as soon as no dry flour is visible.
5. Fold in the chocolate chips evenly.

3. Chill the dough

6. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours).
   • This step improves flavour and prevents the cookies from spreading too much.

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Baking

4. Preheat and shape

7. Preheat oven to 180°C (160°C fan).
8. Line a baking tray with baking paper.
9. Scoop the dough into 50g portions (about 2 tablespoons each).
10. Roll into balls and place on the tray, leaving 5–7 cm between each.

5. Bake

11. Bake for 10–12 minutes until:

• The edges are light golden brown
• The centres look pale and slightly underbaked

6. Cool

12. Remove from the oven and leave the cookies on the tray for 5 minutes.
13. Transfer to a wire rack to cool completely (or eat warm for a soft centre).

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Key Tips (for perfect texture)

• For thicker cookies: chill longer (2+ hours)
• For slightly flatter cookies: gently press the dough balls before baking
• Do not overbake, the centres will firm up as they cool
• Optional: sprinkle a small pinch of flaky salt on top immediately after baking

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