The oldest comfort food in the book; who doesn't love a good batch of homemade chocolate chip cookies. I admit it; these are my guilty pleasure. They require very few ingredients, very little attention (you could make these with your eyes closed) and the method won't take up much of your time. Now that's what I call a win win situation. They're big, they're fat, they're chewy, they will become your new favourite thing.
What you need:
150 grams soft unsalted butter
125 grams soft light brown sugar
100 grams caster sugar
2 teaspoons pure vanilla extract
1 egg (fridge-cold)
1 egg yolk (fridge-cold)
300 grams flour
½ teaspoon bicarbonate of soda
1 x 326 grams packet milk chocolate chips
Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.
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.
Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
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.
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.
I'm Nokhuthula, a pocket-sized health enthusiast and avid reader who suffers from IBS-A. I enjoy green tea, cook chicken a lot, wear too many hats & love turtlenecks and quirky collars. Here I document recipes; some healthy, some naughty and others gluten free; I help raise awareness of IBS; restaurant reviews; film reviews; travel and the occasional personal style. If you Cook it, Snap it.