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I feel like I've spent my entire life searching for the perfect chocolate chip cookie recipe. I think though at last, I've finally got it! These cookies are the perfect mix of chewy and soft, with a nice crunchy edge.
Butter
I use melted butter for this recipe. When I do my chunkier cookies, such as my lemon meringue ones I use solid butter. But, to get that chewy centre and crispy edge, melted butter works best!
Chocolate
The type of chocolate you use in these cookies is totally interchangeable. I use a combination of milk and dark chocolate chunks, but any chocolate will work. I tend to use chunks over chips as I find they result in better, bigger pools of chocolate, but you can use whatever works for you.
Method:
Preheat your oven to 170c fan
Melt your butter in the microwave or by using a Bain Marie and then leave it to cool
Add your brown sugar and granulated sugar to the butter and mix until combined
Add your egg and 1 tsp of vanilla extract to your mixture and beat them in. The mixture should go lighter in colour at this point
Add your flour and bicarbonate of soda and mix until they are fully combined
Add in your chocolate and mix
Line your trays with baking paper and add your balls of dough. It’s worth doing them quite small as they do spread a lot!
Bake the cookies for 13-15 minutes depending on your oven and then remove them from the heat
Leave the cookies to cool on their trays and then serve and enjoy!
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