I can’t stop going back to the kitchen for another nibble of these. I’m going to have to cook up another batch at this rate to disguise the fact that I’ve pretty much eaten them all!
If only they took more effort to eat. It might stop me from hoovering/typing/making a cup of tea whilst holding a half eaten one in my hand.
I’m sure I’d have much less of a problem if it was some kind of cake or pudding requiring a bowl and a spoon like this……
Sweet treats like this are the reason I only make this kind of thing at weekends. I truly don’t have the self control to leave them in the box during the week. I’ve considered taking some into work, but haven’t been able to force myself to share yet. It’s something I’m working on. Really.
I got the recipe for these amazing cookies from Sally’s Baking Addiction. She’s got a number of great variations on there too.
They’re chewy, sweet and mellow tasting, thanks to the combination of brown and white sugar. They’re also heavy on the chocolate chips, so make sure you use good quality ones to get the best flavour.
I like to stick a few extra chocolate chips on as soon as the cookies come out of the oven. It means you get a more even distribution which looks much prettier. The chocolate chips also melt into the cookie a little as they’re cooling (so they won’t fall off whilst you’re eating/hoovering).
Classic chewy chocolate chip cookies (Make 16-18 cookies):
- 280g plain flour
- 1 tsp baking soda
- 1 and 1/2 tsp cornflour
- ½ tsp salt
- 170g unsalted butter almost fully melted (it’s better not to completely melt it as it can make the cookies greasy)
- 150g light brown muscavado sugar
- 100g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract (or vanilla paste)
- 180g good quality chocolate chips
- In a bowl, mix together your flour, baking soda, cornflour and salt. Set aside.
- In a large bowl, whisk together the butter and the two sugars until thoroughly combined. Add the egg, egg yolk and vanilla extract and whisk again until combined. Add the flour mixture and mix together using a wooden spoon. Finally pour in your chocolate chips, reserving 1 tbsp of them to put on top later. Mix everything together so you get an even distribution of chocolate chips. Then place some clingfilm over the bowl and chill in the refrigerator for at least 2 hours (and up to 3 days). It’s very important to chill the dough, so you don’t get flat cookies that spread all over your baking tray upon baking.
- When you’re ready to bake the cookies, pre-heat the oven to 160c/325f. Line 3 large baking trays with baking parchment or a silicone baking mat. Take the cookie dough out of the refrigerator and scoop out a heaped tablespoon full (you may want to weigh out the dough to get even sized cookies. 2 oz/55g of dough makes a good sized cookie. You’ll get about 16-18 cookies out of this). Roll the dough into a ball with your hands, and place on you baking sheet. Repeat until you have used all of the dough. Make sure your dough balls are a good distance apart on the baking sheet as they will spread. I tend to put 6 or 7 cookies on each baking sheet.
- Place in the oven and cook for 10-13 minutes, depending on whether you like your cookies soft and chewy or a bit more crisp. Take out of the oven and push the reserved chocolate chips gently into the hot cookies. Leave to cool on the baking tray for 10 minutes before gently lifting off with a spatula and cooling completely on a cooling rack.
Tip these cookies will keep for up to 5 days, wrapped and placed in a sealed container. You can also freeze them if you want to keep them for longer.