Image of a recipe for Chocolate Chip Cookies

It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’

WTE

12 servings

Category: Snacks

Origin: UK

Difficulty: 100

Price: 75

preps: 10 minutes

cooking: 15 minutes

temperature: 170 Celcius


Step - 1 | Before you start

1 - Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.

Step - 2 | The Batter

Bicarbonate Soda

1/2 tsp Bicarbonate Soda

Butter

150 gram Butter

Caster Sugar

100 gram Caster Sugar

Chocolate

326 gram Chocolate

Eggs

1 whole Eggs

Flour

300 gram Flour

Muscovado Sugar

125 gram Muscovado Sugar

Vanilla Essence

2 tsp Vanilla Essence

1 - 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.

2 - Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

3 - Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.

Step - 3 | The Cooking Bit

1 - Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.

2 - Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.