Makes 15-20

Oven 180c

 

Ingredients

300g Plain Flour

Pinch Salt

½ tsp Bicarbonate of Soda

170g Melted & Cooled Butter

215g Light Brown Sugar

120g Granulated Sugar

1tbsp Vanilla Extract

1 Large Egg

1 Large Egg Yolk

150g – 250g Chocolate Chips* (dependant on how chocolaty you want your cookies)

 

Method

Sift flour, Bicarbonate of Soda and salt.

In a separate bowl stir together melted butter, brown sugar and vanilla.

Beat the egg and egg yolk and add to the sugar and butter mixture.

Stir in dry ingredients and fold in chocolate chips.

At this stage the dough will appear quite wet. However, once chilled it works perfectly.

Lay a large piece of clingfilm onto to your work surface. Dust with flour.

Mould the cookie dough into a long log shape (about 7cm in diameter).

Wrap with the clingfilm.

Chill for a minimum of 30mins*.

Cut chilled dough into 1inch pieces.

Roll into balls & place (evenly spaced) on a well greased baking sheet.

Flatten the balls slightly.

Bake in preheated oven for 10-12 mins until they begin to turn golden brown*.

Cool on the baking sheet for a few minutes then transfer to a wire rack.

 

 

 

*The chocolate chips in this recipe can be dark, milk, white or a mixture. You can also use half chopped toasted nuts (walnuts, pecans, hazelnuts, peanuts) and half chocolate.

 

*It is best to chill the mixture overnight if you have time. The mixture can be kept for up to a week in the fridge.

 

*The cookies will look undercooked, but this gives them that wonderful gooey centre. If you prefer a crisper cookie, extend cooking time by 4 minutes.